---------- Recipe via Meal-Master (tm) v8.02
       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
      12 md Calms, on the half shell
 ----------------------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