Title: Portuguese Clam Stew with Garlic Croutons
Categories: Soup Ethnic Seafood
Yield: 4 Servings

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

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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