INGREDIENTS:8 oz Tasso; finely diced
1 cup of Bread crumbs
1 tb Essence
1/2 cup of 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
DIRECTIONS:
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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