Portuguese Clam Stew With Garlic Croutons Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 cup: New potatoes, quartered
, cooked
1 tbsp: Olive oil,
1 lbs: Chorizo sausage, about 4 links, each cut into 3-4 slices
2/3 cup: Onion, chopped
1/4 cup: Cilantro, chopped
2 tbsp: Garlic, minced
2 tbsp: Shallots, minced
2 cup: Potatoes, medium dice
2 tsp: Salt,
1/2 tsp: Crushed red peppers,
1 tsp: Black pepper,
4 cup: Shrimp stock,
48: Littleneck clams, scrubbed
1 cup: Italian plum tomatoes, peel seed and chop
1/2 cup: Green onions, chopped
2 tsp: Essence,
3/4 cup: Roasted garlic aioli,
12 slice: Crusty bread, about 2-3" in diamenter
2 tbsp: Parsley, chopped
Directions:
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
Source from luhu.jp
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
Source from luhu.jp