Title: Baked clams with tasso gratinee with saffron
 Categories: Seafood, Appetizers, E., World
      Yield: 4 Servings
 
      8 oz Tasso; finely diced
      1 c  Bread crumbs
      1 tb Essence
    1/2 c  Parmigiano-Reggiano cheese
           ;grated
     12 md Calms, on the half shell

MMMMM----------------------SAFFRON SABAYON---------------------------
      4    Egg yolks
           Juice of 1 lemon
        pn Saffron
           Salt and pepper
      2 tb Chives; chopped
      2 tb Brunoise re peppers
      2 tb 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.