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Baked Clams with Tasso Gratinee with Saffron

8 oz Tasso -- finely diced
1 c Bread crumbs
1 tb Essence
1/2 c Parmigiano-Reggiano cheese
-- grated 12 md Calms, on the half shell
----------------------SAFFRON -- =A5 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

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 =20

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<h1>Baked Clams with Tasso Gratinee with Saffron</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><br /><br />8 oz Tasso -- finely diced <br />1 c Bread crumbs <br />1 tb Essence <br />1/2 c Parmigiano-Reggiano cheese <br />-- grated 12 md Calms, on the half shell <br />----------------------SAFFRON -- =A5 SABAYON---------------------- 4 Egg yolks <br />Juice of 1 lemon pn Saffron Salt and pepper 2 tb Chives -- chopped <br />2 tb Brunoise re peppers <br />2 tb Brunoise yellow peppers <br /><br />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 =20 <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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