Name: Portuguese Clam Stew with Garlic Crouton
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Grains	Portuguese	Soup	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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 Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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