Title: Portuguese clam stew with garlic croutons
 Categories: E., Soups, Ethnic, Seafood
      Yield: 4 Servings
 
      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.