PORTUGUESE CLAM STEW WITH GARLIC CROUTONS

      Title: PORTUGUESE CLAM STEW WITH GARLIC CROUTONS
  Categories: Emeril, Soups, Ethnic, Seafood
       Yield: 4 Servings
  
       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
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