---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Portuguese Clam Stew with Garlic Croutons
  Categories: Emeril, Soups, Ethnic, Am/la, 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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