Ingredients
- 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
- 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
Preparation method
- 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
Posted by Chef M.H. on August 20th, 2010
