Side Pannel
Portuguese Clam Stew with Garlic Crouton
Portuguese Clam Stew with Garlic Crouton
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- 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
Directions
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.
MM-Recipes Digest V3 #173
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.
MM-Recipes Digest V3 #173
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