Baked clams with tasso gratinee with saffron

Yield: 4 Servings

Measure 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

Similar recipes