Ingredients
2 cup new potatoes, quartered
1 ; cooked
1 tbsp olive oil
1 lb chorizo sausage, about 4 links, each cut i
2/3 cup onion, chopped
1/4 cup cilantro, chopped
2 tbsp garlic, minced
2 tbsp shallots, minced
2 cup potatoes, medium dice
2 tsp salt
1/2 tsp crushed red peppers
1 tsp black pepper
4 cup shrimp stock
48 littleneck clams, scrubbed
1 cup italian plum tomatoes, peel seed and chop
1/2 cup green onions, chopped
2 tsp essence
3/4 cup roasted garlic aioli
12 slice crusty bread (about 2-3 in diamente, r)
2 tbsp 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
Servings: 4 servings
Portuguese Clam Stew With Garlic Croutons Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fish; Salad; Seafood
The History of Recipes
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We hope you enjoy this Portuguese Clam Stew With Garlic Croutons recipe.
