| 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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