Baked Clams With Tasso Gratinee With Saffron

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Baked Clams With Tasso Gratinee With Saffron

appetizers, seafood, ethnic, emeril

8 oz tasso; finely diced
1 cup bread crumbs
1 tablespoon essence
1/2 cup parmigiano-reggiano cheese
1 ; grated
12 medium calms, on the half shell
----SAFFRON SABAYON----
4 egg yolks
1 juice of 1 lemon
1 pinch saffron
1 salt and pepper
2 tablespoon chives; chopped
2 tablespoon brunoise re peppers
2 tablespoon 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