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["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 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.", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"
