Portuguese Chorizo Clam Stew With Garlic Aioli | Emerils.com

Ingredients

• 2 cups quartered unpeeled red potatoes
• 3/4 cup Garlic Aioli
• 1 tablespoon olive oil
• 1 pound andouille, chorizo, or other good smoked sausage (about 4 links), each link cut into 3 or 4 pieces
• 1/2 cup chopped onions
• 1/4 cup chopped fresh cilantro
• 2 tablespoons minced garlic
• 2 teaspoons salt
• 1/2 teaspoon crushed red pepper
• 8 turns freshly ground black pepper
• 4 cups Shrimp Stock
• 4 dozen littleneck clams, scrubbed
• 1 cup peeled, seeded, and chopped Italian plum tomatoes (about 4)
• 1/2 cup chopped green onions
• 2 teaspoon Emeril's Creole Seasoning