Baked Clams with Tasso Gratinee With a Saffron Sabayon

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Title: Baked Clams with Tasso Gratinee With a Saffron Sabayon
Yield: 1 Servings


8 oz Tasso; finely diced
1 c Bread crumbs
1 tb Essence
1/2 c Grated Parmigiano-Reggiano
12 Medium-size clams; on the

------------------------------SAFFRON SABAYON------------------------------
4 Egg yolks
One lemon ; Juice of
1 pn Saffron
Salt and pepper
2 tb Chopped chives
2 tb Brunoise red 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 of the tasso crust. Place the clams on a
baking sheet and bake for 6 to 8 minutes or until the crust is golden
brown. For the Sabayon: In a mixing bowl, whisk the eggs, lemon juice and
saffron together. Place the bowl over a pot of boiling water and whisk
until pale in color and thick. The sauce will leave a ribbon like trace,
about 5 minutes. Season with salt and pepper. Remove the clams from the
oven. Place the clams on a platter and drizzle with the sabayon. Garnish
with the chives and peppers. Yield: 4 appetizer servings

Posted to recipelu-digest by molony on Mar 06, 1998