Baked Clams with Tasso Gratinee With Saffron

Appetizer Recipe
Baked Clams with Tasso Gratinee With Saffron

Yield: 4 Servings

8 oz Tasso; finely diced

1 c Bread crumbs

1 tb Essence

1/2 c Parmigiano-Reggiano cheese

;grated

12 md Calms, on the half shell

MMMMM----------------------SAFFRON SABAYON---------------------------

4 Egg yolks

Juice of 1 lemon

pn Saffron

Salt and pepper

2 tb Chives; chopped

2 tb Brunoise re peppers

2 tb Brunoise yellow peppers

Preheat the oven to 450 degrees F. In a hot saute pan, render the

tasso for 2 minutes. Remove from heat. Add the bread crumbs, Essence

and cheese to the rendered tasso, mix thoroughly. Season the clams

with salt and pepper. Top each clam with 1 tablespoon tasso crust.

Place the clams on a baking sheet and bake for 6-8 minutes, or until

the crust is golden brown. For the Sabayon: In a mixing owl, whisk

eggs, lemon juice and saffron together. Place the bowl over a pot of

boiling water and whisk until pale in colour and thick. The sauce

will leave a ribbon like trace, about 5 minutes. Season with salt

and pepper. Remove clams from oven. Place the clams on a platter and

drizzle with sabayon. Garnish with chives and peppers.

Source: Essence of Emeril