Baked clams with tasso gratinee with a saffron sabayon
4 servings
Ingredients
| Quantity | 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 |
Directions
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
Converted by MM_Buster v2.0l.
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