Baked Clams with Tasso Gratinee With a Saffron Sabayon

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Baked Clams with Tasso Gratinee With a Saffron Sabayon Ingredients

8 oz Tasso; finely diced	One lemon ; Juice of
1 c Bread crumbs	1 pn Saffron
1 tb Essence	Salt and pepper
1/2 c Grated Parmigiano-Reggiano	2 tb Chopped chives
12 Medium-size clams; on the	2 tb Brunoise red peppers
SAFFRON SABAYON	2 tb Brunoise yellow peppers
4 Egg yolks

Instructions for Baked Clams with Tasso Gratinee With a Saffron Sabayon

ESSENCE OF EMERIL SHOW #EE2325 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 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. Yield: 4 appetizer servings Posted to recipelu-digest by molony on Mar 06, 1998

Main Ingredient: ClamCuisine: Uncategorized

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