Baked clams with tasso gratinee with saffron
4 Servings
Quantity | Ingredient | |
---|---|---|
8 | ounces | Tasso; finely diced |
1 | cup | Bread crumbs |
1 | tablespoon | Essence |
½ | cup | Parmigiano-Reggiano cheese |
;grated | ||
12 | mediums | Calms, on the half shell |
4 | Egg yolks | |
Juice of 1 lemon | ||
pinch | Saffron | |
Salt and pepper | ||
2 | tablespoons | Chives; chopped |
2 | tablespoons | Brunoise re peppers |
2 | tablespoons | Brunoise yellow peppers |
SAFFRON SABAYON
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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