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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