Instructions: Preheat the oven to 450 degrees.

In a hot saute pan, render the tasso for 2 minutes. Remove from heat. Add the bread crumbs, Emerils Essence and cheese to the rendered tasso, mix thoroughly. Season the clams with salt and pepper. Top each clam with 1 tablespoon of the tasso crust. Place the clams on a baking sheet and bake for 6 to 8 minutes or until the crust is golden-brown.

For the Sabayon: In a mixing bowl, whisk the eggs, lemon juice and saffron together. Place the bowl over a pot of boiling water and whisk until pale in color and thick. The sauce will leave a ribbon like trace, about 5 minutes. 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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