*  Exported from  MasterCook  *
                Baked Clams with Tasso Gratinee with Saffron
 Recipe By     :=20
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Seafood                          Appetizers
                 Ethnic                           Appetisers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
    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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