Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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