Portuguese Clam Stew with Garlic Croutons (Emeril Lagasse) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 cups quartered new potatoes, cooked |
1 tablespoon olive oil |
1 pound chorizo sausage, about 4 links, each link cut into 3 to 4 slices |
2/3 cup chopped onion |
1/4 cup chopped cilantro |
2 tablespoons minced garlic |
2 tablespoons minced shallots |
2 cups medium-dice potatoes |
2 teaspoons salt |
1/2 teaspoon crushed red peppers |
1 teaspoon black pepper |
4 cups shrimp stock |
4 dozen littleneck clams, scrubbed |
1 cup peeled, seeded, and chopped italian plum tomatoes |
1/2 cup chopped green onions |
2 teaspoons essence, recipe follows |
3/4 cup roasted garlic aioli |
12 slices crusty bread (about 2 to 3 inches in diameter) |
2 tablespoons chopped parsley |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |
Directions:
1. Preheat oven 375 degrees F.
2. 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 Essence. Cover the saute pan and cook over high heat until all the clams are open, about 5 minutes. Remove from the heat.
3. 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.
4. Essence (Emeril's Creole Seasoning):
5. Combine all ingredients thoroughly and store in an airtight jar or container.
6. Yield: about 2/3 cup
7. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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