Portuguese Clam Stew With Garlic Croutons

Recipe Ingredients

2 cups	474ml	Quartered new potatoes - cooked
1 tablespoon	15ml	Olive oil
1 lb	454g / 16oz	Chorizo sausage - about 4 links,
		Links cut into 3 or 4 slices
2/3 cup	41g / 1.4oz	Chopped onion
1/4 cup	4g / 0.1oz	Chopped cilantro
2 tablespoons	30ml	Minced garlic
2 tablespoons	30ml	Minced shallots
2 cups	292g / 10oz	Medium-diced potatoes
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Crushed red peppers
1 teaspoon	5ml	Freshly-ground black pepper
4 cups	948ml	Shrimp stock
4		Littleneck clams - scrubbed
1 cup	146g / 5.1oz	Peeled, seeded, chopped Italian plum
		Tomatoes
1/2 cup	31g / 1.1oz	Chopped green onions
2 teaspoons	10ml	Emeril's Essence - see * Note
3/4 cup	177ml	Roasted garlic aioli
12		Crusty bread (abt 2" to 3"in diameter)
2 tablespoons	30ml	Chopped parsley

Recipe Instructions

* Note: See the "Emeril's Essence Information" recipe which is included in this collection.

Preheat oven 375 degrees.

In a saute pan, heat the olive oil. When the pan is smoking hot, add the chorizo. Brown the sausage for 2 to 3 minutes. Add the onions, cilantro, garlic, shallots, potatoes, salt, crushed red pepper, black pepper, and shrimp stock. Bring to a boil. Add the clams, tomatoes, green onions, and Emeril's Essence. Cover the saute pan and cook over high heat until all the clams are open, about 5 minutes. Remove from the heat.

For the croutons: Spread the 1 tablespoon of aioli over each slice of bread. Bake for 2 to 3 minutes or until golden-brown. Place the stew in a shallow bowl and serve with the croutons. Garnish with the chopped parsley.

This recipe yields 4 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2334 broadcast 06-05-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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