Portuguese Clam Stew With Garlic Croutons

2 cup new potatoes, quartered
1 ; cooked
1 tablespoon olive oil
1 lb chorizo sausage; about 4 links, each cut i
2/3 cup onion; chopped
1/4 cup cilantro; chopped
2 tablespoon ga rlic; minced
2 tablespoon shallots; minced
2 cup potatoes; medium dice
2 teaspoon salt
1/2 teaspoon crushed red peppers
1 teaspoon black pepper
4 cup shrimp stock
48 littleneck clams; scrubbed
1 cup italian plum tomatoes; peel seed and chop
1/2 cup green onions; chopped
2 teaspoon essence
3/4 cup roasted garlic aioli
12 slice crusty bread (about 2-3 in diamente; r)
2 tablespoon pa rsley; 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 sausa ge for
2-3 minutes. Add the onions, cilantro, garlic, shallots, pota toes,
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.