Baked Clams With Tasso Gratinee With A Saffron Sabayon

Recipe Ingredients

8 oz	227g	Finely-diced Tasso - see * Note
1 cup	146g / 5.1oz	Bread crumbs
1 tablespoon	15ml	Emeril's Essence - see * Note
1/2 cup	73g / 2.6oz	Grated Parmigiano-Reggiano cheese
12 cups	2844ml	Clams, on the half-shell (medium)
		Saffron Sabayon
4		Egg yolks
		Juice of one lemon
1 pinch		Saffron
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped chives
2 tablespoons	30ml	Brunoise red peppers
2 tablespoons	30ml	Brunoise yellow peppers

Recipe Instructions

Preheat the oven to 450 degrees. In a hot saute pan, render the tasso for 2 minutes. Remove from heat. Add the bread crumbs, Emeril's Essence and cheese to the rendered tasso, mix thoroughly. Season the clams with salt and pepper. Top each clam with 1 tablespoon of the tasso crust. Place the clams on a baking sheet and bake for 6 to 8 minutes or until the crust is golden-brown.

For the Sabayon: In a mixing bowl, whisk the eggs, lemon juice and saffron together. Place the bowl over a pot of boiling water and whisk until pale in color and thick. The sauce will leave a ribbon like trace, about 5 minutes. Season with salt and pepper. Remove the clams from the oven. Place the clams on a platter and drizzle with the sabayon. Garnish with the chives and peppers.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2325 broadcast 04-08-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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