BAKED CLAMS WITH TASSO GRATINEE WITH SAFFRON

      Title: BAKED CLAMS WITH TASSO GRATINEE WITH SAFFRON
  Categories: Seafood, Appetizers, Emeril, Ethnic, Am/la
       Yield: 4 Servings
  
       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
 
 MMMMM----------------------SAFFRON 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
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