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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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