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Name: Baked Clams with Tasso Gratinee With a Saffron Sabayon
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 tb Brunoise red peppers; 12 Medium-size clams; on the; 8 oz Tasso; finely diced; 1/2 c Grated Parmigiano-Reggiano; 2 tb Chives Chopped; 4 Egg yolks; 1 pn Saffron; 2 tb Brunoise yellow peppers; Salt and pepper; 1 c Bread crumbs; One lemon ; Juice of; 1 tb Essence

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INGREDIENTS

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

Servings

INSTRUCTIONS

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

NOTES

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Baked Clams with Tasso Gratinee With a Saffron Sabayon

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

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 <molony@scsn.net> on Mar 06, 1998

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Nutrition

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Serving Size: 1 Serving (1726g)
Recipe Makes: 1 Servings

Calories: 5176
Calories from Fat: 1845 (36%)

Amt Per Serving		% DV

	Total Fat 205g	273 %
	Saturated Fat 72.3g	362 %
	Monounsaturated Fat 77.9g
	Polyunsanturated Fat 42.8g
Cholesterol 6765.4mg		2082 %
Sodium 15958.2mg		550 %
Potassium 2749.3mg		72 %
Total Carbohydrate 600.6g		177 %
	Dietary Fiber 42.3g	169 %
	Sugars, other 558.4g
Protein 225.3g		322 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 5176

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