Portuguese Clam Stew With Garlic Crouton
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Portuguese | Soup | 4 | Servings |
INGREDIENTS
| 2 | c | New potatoes, quartered |
| cooked | ||
| 1 | T | 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 | T | Garlic, minced |
| 2 | T | Shallots, minced |
| 2 | c | Potatoes, medium dice |
| 2 | t | Salt |
| 1/2 | t | Crushed red peppers |
| 1 | t | 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 | t | Essence |
| 3/4 | c | Roasted garlic aioli |
| 12 | Crusty bread, about 2-3" in | |
| diamenter | ||
| 2 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 828
Calories From Fat: 486
Total Fat: 53.4g
Cholesterol: 123.3mg
Sodium: 2756.6mg
Potassium: 1629.1mg
Carbohydrates: 48.3g
Fiber: 6.2g
Sugar: 3.3g
Protein: 38.1g