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Portuguese Chorizo Clam Stew with Garlic Aioli

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    Source: www.emerils.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B3
    MineralsNatrium, Magnesium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 2 cups quartered unpeeled red potatoes

    2. 3/4 cup Garlic Aioli

    3. 1 tablespoon olive oil

    4. 1 pound andouille, chorizo, or other good smoked sausage (about 4 links), each link cut into 3 or 4 pieces

    5. 1/2 cup chopped onions

    6. 1/4 cup chopped fresh cilantro

    7. 2 tablespoons minced garlic

    8. 2 teaspoons salt

    9. 1/2 teaspoon crushed red pepper

    10. 8 turns freshly ground black pepper

    11. 4 cups Shrimp Stock

    12. 4 dozen littleneck clams, scrubbed

    13. 1 cup peeled, seeded, and chopped Italian plum tomatoes (about 4)

    14. 1/2 cup chopped green onions

    15. 2 teaspoon Emeril's Creole Seasoning

    Instructions Jump to Ingredients ↑

    1. Cook the potatoes in 6 cups boiling water until tender, for about 8 minutes. Remove from the heat and drain.

    2. Prepare the Garlic Aioli and set aside.

    3. Combine the oil and andouille in a large skillet over high heat and brown the andouille, stirring occasionally, for about 3 minutes. Stir in the onions, cilantro, garlic, potatoes, salt, crushed red pepper, black pepper, and the Shrimp Stock and bring to a boil.

    4. Add the clams, tomatoes, green onions, and Creole Seasoning. Cover the skillet and cook over high heat until all the clams are open, for about 5 minutes. Remove from the heat.

    5. To serve, divide the stew among 4 shallow bowls, allowing about 12 clams for each serving, and drizzle with 3 tablespoons of the Garlic Aioli.

    6. Yield : 4 main-course servings

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