Portuguese Clam Stew with Garlic Crouton

4 Servings

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Portuguese Clam Stew with Garlic Crouton Ingredients

2 c New potatoes; quartered,	1 ts Black pepper
1 tb Olive oil	4 c Shrimp stock
1 lb Chorizo sausage; about 4	48 Littleneck clams; scrubbed
2/3 c Onion; chopped	1 c Italian plum tomatoes; peel,
1/4 c Cilantro; chopped	1/2 c Green onions; chopped
2 tb Garlic; minced	2 ts Essence
2 tb Shallots; minced	3/4 c Roasted garlic aioli
2 c Potatoes; medium dice	12 sl Crusty bread (about 2-3" in
2 ts Salt	2 tb Parsley; chopped
1/2 ts Crushed red peppers

Instructions for Portuguese Clam Stew with Garlic Crouton

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@CompuServe.COM> MM-Recipes Digest V3 #173 From the MealMaster recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ClamCuisine: Uncategorized