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

SAFFRON =A5 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. Source: Essence of Emeril, #2325, TVFN Formatted by Lisa Crawford, 4/28/96 =20