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Portuguese Clam Stew With Garlic Croutons

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B9, C, E, P
MineralsSelenium, Natrium, Silicon, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Quartered new potatoes - cooked

  2. 1 tablespoon 15ml Olive oil

  3. 1 lb 454g / 16oz Chorizo sausage - about 4 links,

  4. Links cut into 3 or 4 slices

  5. 2/3 cup 41g / 1.4oz Chopped onion

  6. 1/4 cup 4g / 0.1oz Chopped cilantro

  7. 2 tablespoons 30ml Minced garlic

  8. 2 tablespoons 30ml Minced shallots

  9. 2 cups 292g / 10oz Medium-diced potatoes

  10. 2 teaspoons 10ml Salt

  11. 1/2 teaspoon 2 1/2ml Crushed red peppers

  12. 1 teaspoon 5ml Freshly-ground black pepper

  13. 4 cups 948ml Shrimp stock

  14. 4 Littleneck clams - scrubbed

  15. 1 cup 146g / 5.1oz Peeled, seeded, chopped Italian plum

  16. Tomatoes

  17. 1/2 cup 31g / 1.1oz Chopped green onions

  18. 2 teaspoons 10ml Emeril's Essence - seeNote

  19. 3/4 cup 177ml Roasted garlic aioli

  20. 12 Crusty bread (abt 2" to 3"in diameter)

  21. 2 tablespoons 30ml Chopped parsley

Instructions Jump to Ingredients ↑

  1. * Note: See the "Emeril's Essence Information" recipe which is included in this collection.

  2. Preheat oven 375 degrees.

  3. 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 Emeril's Essence. Cover the saute pan and cook over high heat until all the clams are open, about 5 minutes. Remove from the heat.

  4. 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.

  5. This recipe yields 4 servings.

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