Ingredients
2
c New potatoes, quartered cooked
1
lb Chorizo sausage;about 4 and cut into 3-4 slices
2
c Potatoes; medium dice
1/2
tsp Crushed red peppers
48
Littleneck clams; scrubbed
1
c Italian plum tomatoes; peeled, seed removed and chop
1/2
c Green onions; chopped
3/4
c Roasted garlic aioli
12
slices Crusty bread (about 2-3" in
Directions
1.
Preheat oven to 375 degrees F.
3.
the olive oil. When the pan is smoking hot, add the
5.
Brown the sausage for 2-3 minutes.
7.
onions, cilantro, garlic, shallots, potatoes, salt,
8.
crushed red pepper, black pepper, and shrimp sauce.
10.
Add clams, tomatoes, green onions
12.
Cover the saute pan and cook over high
13.
heat until all the clams are open, about 5 minutes.
16.
Spread the 1 tablespoon of aioli over each slice of bread.
17.
BAke for 2-3 minutes or
19.
Place stew in a shallow bowl and
21.
Garnish with chopped parsley
New-York Restaurants
