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Ingredientes
- 8 ounce Finely-diced Tasso see * Note
- 1 c. Bread crumbs
- 1 Tbsp. Emeril's Essence see * Note
- 1/2 c. Grated Parmigiano-Reggiano cheese
- 12 med Clams, on the half-shell
- 4 x Egg yolks Juice of one lemon
- 1 pch Saffron Salt to taste Freshly-grnd black pepper to taste
- 2 Tbsp. Minced chives
- 2 Tbsp. Brunoise red peppers
- 2 Tbsp. Brunoise yellow peppers
Direcciones
- Preheat the oven to 450 degrees.
- In a warm saute/fry pan, render the tasso for 2 min. Remove from heat. Add in the bread crumbs, Emeril's Essence and cheese to the rendered tasso, mix thoroughly. Season the clams with salt and pepper. Top each clam with 1 Tbsp. of the tasso crust. Place the clams on a baking sheet and bake for 6 to 8 min or possibly till the crust is golden brown-brown.
- For the Sabayon: In a mixing bowl, whisk the Large eggs, lemon juice and saffron together. Place the bowl over a pot of boiling water and whisk till pale in color and thick. The sauce will leave a ribbon like trace, about 5 min. Season with salt and pepper. Remove the clams from the oven. Place the clams on a platter and drizzle with the sabayon. Garnish with the chives and peppers.
- This recipe yields 4 appetizer servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 4 servings | |
| Calories 140 | |
| Calories from Fat 16 | 11% |
| Total Fat 1.86g | 2% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 15mg | 5% |
| Sodium 222mg | 9% |
| Potassium 197mg | 6% |
| Total Carbs 20.72g | 6% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.74g | 1% |
| Protein 9.21g | 15% |
