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
