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

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