Name: Baked Clams with Tasso Gratinee With a Saffron Sabayon
Ingredients: 8 oz Tasso; finely diced; 1 c Bread crumbs; 1 tb Essence; 1/2 c Grated Parmigiano-Reggiano cheese; 12 Medium-size clams; on the half-shell; 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

We cannot grasp the true meaning of the divine holiness by thinking of someone or something very pure and then raising the concept to the highest degree we are capable of. God’s holiness is not simply the best we know infinitely bettered. We know nothing like the divine holiness. It stands apart, unique, unapproachable, incomprehensible and unattainable. The natural man is blind to it. He may fear God’s power and admire God’s wisdom, but His holiness he cannot even imagine.

A.W. Tozer

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs			1	Servings

INGREDIENTS

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

INSTRUCTIONS

SAFFRON SABAYON
ESSENCE OF EMERIL SHOW #EE2325
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 <[email protected]> on Mar 06, 1998

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