Baked Clams with Tasso Gratinee with Saffron
on the half shell
salt and black pepper
sweet red bell peppers
sweet yellow bell peppers
yellow, brunoise (< 2 mm dice)
Preheat the oven to 450℉ (230℃).
In a hot sauté 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 to 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.