Portuguese Clam Stew With Garlic Croutons - cooking recipe

Ingredients

2 c. quartered new potatoes, cooked
1 Tbsp. olive oil
1 lb. chorizo sausage (about 4 links, each link cut into 3 to 4 slices)
2/3 c. chopped onion
1/4 c. chopped cilantro
2 Tbsp. minced garlic
2 Tbsp. minced shallots
2 c. potatoes (medium-dice)
2 tsp. salt
1/2 tsp. crushed red peppers
1 tsp. black pepper
4 c. shrimp stock
4 doz. littleneck clams, scrubbed
1 c. peeled, seeded and chopped Italian plum tomatoes
1/2 c. chopped green onions
2 tsp. Essence
3/4 c. roasted garlic aioli
12 slices crusty bread (about 2 to 3-inches in diameter)
2 Tbsp. chopped parsley

Preparation

Preheat oven to 375\u00b0. In a saut 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 saut pan and cook over high heat until all the clams are open, about 5 minutes. Remove from the heat.