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, .

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