Baked Clams with Tasso Gratinee With a Saffron Sabayon
| Yield: | 1 Servings |
| Categories: |
| 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 | |
| SAFFRON SABAYON | ||
| 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 |
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