Portuguese clam stew with garlic crouton
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | New potatoes; quartered, cooked |
| 1 | tablespoon | Olive oil |
| 1 | pounds | Chorizo sausage; about 4 links; each cut into 3-4 slices |
| ⅔ | cup | Onion; chopped |
| ¼ | cup | Cilantro; chopped |
| 2 | tablespoons | Garlic; minced |
| 2 | tablespoons | Shallots; minced |
| 2 | cups | Potatoes; medium dice |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Crushed red peppers |
| 1 | teaspoon | Black pepper |
| 4 | cups | Shrimp stock |
| 48 | Littleneck clams; scrubbed | |
| 1 | cup | Italian plum tomatoes; peel, seed and chop |
| ½ | cup | Green onions; chopped |
| 2 | teaspoons | Essence |
| ¾ | cup | Roasted garlic aioli |
| 12 | slices | Crusty bread (about 2-3\" in diamenter) |
| 2 | tablespoons | Parsley; chopped |
Directions
Preheat oven to 375 degrees F. In a saute pan, heat the olive oil. When the pan is smoking hot, add the chorizo. Brown the sausage for 2-3 minutes.
Add the onions, cilantro, garlic, shallots, potatoes, salt, crushed red pepper, black pepper, and shrimp sauce. Bring to a boil. Add clams, tomatoes, green onions and Essence. Cover the saute pan and cook over high heat until all the clams are open, about 5 minutes. Remove from heat. For the croutons: Spread the 1 tablespoon of aioli over each slice of bread.
BAke for 2-3 minutes or until golden brown. Place stew in a shallow bowl and serve with croutons. Garnish with chopped parsley.
Source: Essence of Emeril, #EE2334, TVFN formatted by Lisa Crawford, Date: 22 Jun 96 00:14:40 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@...> MM-Recipes Digest V3 #173
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .