Portuguese Clam Stew with Garlic Croutons

• 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

1. Preheat oven 375 degrees F.
2. In a saute pan, heat the olive oil.
3. When the pan is smoking hot, add the chorizo.
4. Brown the sausage for 2 to 3 minutes.
5. Add the onions, cilantro, garlic, shallots, potatoes, salt, crushed red pepper, black pepper, and shrimp stock.
6. Bring to a boil.
7. Add the clams, tomatoes, green onions and Essence.
8. Cover the saute pan and cook over high heat until all the clams are open, about 5 minutes.
9. Remove from the heat.
10. For the croutons: Spread the 1 tablespoon of aioli over each slice of bread.
11. Bake for 2 to 3 minutes or until golden brown.
12. Place the stew in a shallow bowl and serve with the croutons.
13. Garnish with the chopped parsley.
14. Combine all ingredients thoroughly and store in an airtight jar or container.
15. Yield: about 2/3 cup
16. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch.
17. Published by William and Morrow, 1993.

quartered new potatoes, olive oil, sausage, onion, cilantro, garlic, shallots, potatoes, salt, red peppers, black pepper, shrimp stock, littleneck clams, italian plum tomatoes, green onions, garlic, crusty bread, parsley, paprika, salt, garlic, black pepper, onion powder, cayenne pepper, dried leaf oregano, thyme

Taken from www.foodnetwork.com/recipes/emeril-lagasse/portuguese-clam-stew-with-garlic-croutons-recipe.html (may not work)