Portuguese clam stew with garlic croutons
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2.00 | cup | new potatoes, quartered |
| 1 | ; cooked | |
| 1.00 | tablespoon | olive oil |
| 1.00 | pounds | chorizo sausage; about 4 links, each cut i |
| ⅔ | cup | onion; chopped |
| ¼ | cup | cilantro; chopped |
| 2.00 | tablespoon | garlic; minced |
| 2.00 | tablespoon | shallots; minced |
| 2.00 | cup | potatoes; medium dice |
| 2.00 | teaspoon | salt |
| ½ | teaspoon | crushed red peppers |
| 1.00 | teaspoon | black pepper |
| 4.00 | cup | shrimp stock |
| 48.00 | littleneck clams; scrubbed | |
| 1.00 | cup | italian plum tomatoes; peel seed and chop |
| ½ | cup | green onions; chopped |
| 2.00 | teaspoon | essence |
| ¾ | cup | roasted garlic aioli |
| 12.00 | slice | crusty bread (about 2-3 in diamente; r) |
| 2.00 | tablespoon | 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, 6/21/96
NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000 NYC Nutrilink: M0^00000,M0^00000,M0^00000,M0^00000,M0^00000