Baked Clams with Tasso Grantinee with a Saffron Sabayon

• 8 ounces tasso, finely diced
• 1 cup bread crumbs
• 1 tablespoon Essence (Recipe follows)
• 1/2 cup grated Parmigiano-Reggiano cheese
• 12 medium-size clams, on the half-shell
• 4 egg yolks
• Juice of one lemon
• Pinch of saffron
• Salt and pepper
• 2 tablespoons chopped chives
• 2 tablespoons brunoise red peppers
• 2 tablespoons brunoise yellow peppers
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried leaf oregano
• 1 tablespoon dried thyme

1. Preheat the oven to 450 degrees F. In a hot saute pan, render the tasso for 2 minutes.
2. Remove from heat.
3. Add the bread crumbs, Essence and cheese to the rendered tasso, mix thoroughly.
4. Season the clams with salt and pepper.
5. Top each clam with 1 tablespoon of the tasso crust.
6. Place the clams on a baking sheet and bake for 6 to 8 minutes or until the crust is golden brown.
7. For the Sabayon: In a mixing bowl, whisk the eggs, lemon juice and saffron together.
8. Place the bowl over a pot of boiling water and whisk until pale in color and thick.
9. The sauce will leave a ribbon like trace, about 5 minutes.
10. Season with salt and pepper.
11. Remove the clams from the oven.
12. Place the clams on a platter and drizzle with the sabayon.
13. Garnish with the chives and peppers.
14. Combine all ingredients thoroughly and store in an airtight jar or container.
15. Yield: about 2/3 cup
16. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
17. Published by William and Morrow, 1993.

tasso, bread crumbs, cheese, clams, egg yolks, lemon, saffron, salt, chives, brunoise red peppers, brunoise yellow peppers, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/baked-clams-with-tasso-grantinee-with-a-saffron-sabayon-recipe.html (may not work)