Portuguese Clam Stew with Garlic Croutons

4 servings
  • 2 cups quartered new potatoes, cooked
  • 1 tablespoon olive oil
  • 1 pound chorizo sausage, about 4 links, each link cut into 3 to 4 slices
  • 2/3 cup chopped onion
  • 1/4 cup chopped cilantro
  • 2 tablespoons minced garlic
  • 2 tablespoons minced shallots
  • 2 cups medium-dice potatoes
  • 2 teaspoons salt
  • 1/2 teaspoon crushed red peppers
  • 1 teaspoon black pepper
  • 4 cups shrimp stock
  • 4 dozen Littleneck clams, scrubbed
  • 1 cup peeled, seeded, and chopped Italian plum tomatoes
  • 1/2 cup chopped green onions
  • 2 teaspoons Essence, recipe follows
  • 3/4 cup roasted garlic aioli
  • 12 slices crusty bread (about 2 to 3 inches in diameter)
  • 2 tablespoons chopped parsley
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Preheat oven 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 to 3 minutes. Add the onions, cilantro, garlic, shallots, potatoes, salt, crushed red pepper, black pepper, and shrimp stock. Bring to a boil. Add the 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 the heat.

For the croutons: Spread the 1 tablespoon of aioli over each slice of bread. Bake for 2 to 3 minutes or until golden brown. Place the stew in a shallow bowl and serve with the croutons. Garnish with the chopped parsley.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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