Baked Clams with Tasso Gratinee with Saffron

---------- Recipe via Meal-Master (tm) v8.02

Title: Baked Clams with Tasso Gratinee with Saffron
Categories: Seafood, Appetizers, Emeril, Ethnic, Am/la
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

----------------------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, #2325, TVFN
Formatted by Lisa Crawford, 4/28/96

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