Baked clams with tasso gratinee with a saffron sabayon

Yield: 4 servings

Measure Ingredient
8.00 ounce finely-diced tasso; see * note
1.00 cup bread crumbs
1.00 tablespoon emeril's essence; see * note
½ cup grated parmigiano-reggiano cheese
12.00 medium clams; on the half-shell
1 === saffron sabayon ===
4.00 egg yolks
1 juice of one lemon
1.00 pinch saffron
1 salt; to taste
1 freshly-ground black pepper; to taste
2.00 tablespoon chopped chives
2.00 tablespoon brunoise red peppers
2.00 tablespoon brunoise yellow peppers

Preheat the oven to 450 degrees. In a hot saute pan, render the tasso for 2 minutes. Remove from heat. Add the bread crumbs, Emeril's 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. This recipe yields 4 appetizer servings.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2325 broadcast 04-08-1997) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

04-20-1997

Recipe by: Emeril Lagasse

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