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Baked Clams with Tasso Gratinee With a Saffron Sabayon

Baked Clams with Tasso Gratinee With a Saffron Sabayon is built on Tasso Finely Diced, Bread Crumbs, Essence, Parmigiano Reggiano Cheese, and Size Clams On The Half Shell. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 8 oz
• 1 cup
• 1 tbsp
• 1/2 cup
• 12
• 4
• One Lemon Juice Of
• 1 pinch
• Salt And Pepper
• 2 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   ESSENCE OF EMERIL SHOW #EE2325

2. 2

   Preheat the oven to 450 degrees F. In a hot saute pan, render the tasso for 2 minutes.

3. 3

   Remove from heat.

4. 4

   Add the bread crumbs, Essence and cheese to the rendered tasso, mix thoroughly.

5. 5

   Season the clams with salt and pepper.

6. 6

   Top each clam with 1 tablespoon of the tasso crust.

7. 7

   Place the clams on a baking sheet and bake for 6 to 8 minutes or until the crust is golden brown.

8. 8

   For the Sabayon: In a mixing bowl, whisk the eggs, lemon juice and saffron together.

9. 9

   Place the bowl over a pot of boiling water and whisk until pale in color and thick.

10. 10

    The sauce will leave a ribbon like trace, about 5 minutes.

11. 11

    Season with salt and pepper.

12. 12

    Remove the clams from the oven.

13. 13

    Place the clams on a platter and drizzle with the sabayon.

14. 14

    Garnish with the chives and peppers.