Recipe courtesy of Emeril Lagasse
Total:
1 hr 10 min
Prep:
45 min
Cook:
25 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 1 tablespoon olive oil
  • 2/3 cup chopped onion
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon crushed red peppers
  • 4 cups shrimp stock
  • 4 dozen Littleneck clams, scrubbed
  • 2 cups medium diced potatoes, par-cooked until fork tender and drained
  • 1/2 pound chorizo sausage, sliced
  • 1 cup peeled, seeded, and chopped plum tomatoes
  • 1/2 cup chopped green onions
  • 1/4 cup chopped fresh cilantro
  • 2 teaspoons Essence, recipe follows
  • 2 tablespoons minced fresh parsley, garnish
  • Hot Portuguese or French bread, accompaniment
Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme

Directions

In a large, deep saute pan or pot, heat the olive oil over medium-high heat. Add the chorizo and cook until browned and the fat is rendered, about 3 minutes. Add the onions and shallots and cook for 2 minutes. Add the garlic and cook for 30 seconds. Add the salt, black pepper, red pepper flakes, and stir to combine. Add the shrimp stock and bring to a boil. Add the clams, potatoes, tomatoes, green onions, cilantro, and Essence. Cover and cook until the clams open, about 5 minutes, shaking the pan occasionally.

Remove from the heat and discard any unopened shells. Garnish with the parsley and either serve directly from the pot at the table, or ladle into large soup bowls. Serve with hot, crusty Portuguese bread.

Essence (Emeril's Creole Seasoning):

Combine all ingredients thoroughly and store in an airtight jar or container.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

IDEAS YOU'LL LOVE

Portuguese Clams Stew

Recipe courtesy of Emeril Lagasse

Hilda's Stuffies

Recipe courtesy of Emeril Lagasse

Tournant's Clam, Chorizo and White Bean Stew

Clam Stew with Shiitakes, Cinzano, Chorizo and Guido's Garlic Bread

Recipe courtesy of Mario Batali

Miss Hilda's Popcorn Cake

Recipe courtesy of Emeril Lagasse

Hilda's Icebox Pickles

Recipe courtesy of Steven Satterfield

Hilda's Stuffies (Stuffed Quahogs)

Recipe courtesy of No Author

Hilda's Maw Maw Slaw

Recipe courtesy of Emeril Lagasse

Hilda's Shake and Bake Chicken

Recipe courtesy of No Author

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Cheap Eats

6pm | 5c

Cheap Eats

6:30pm | 5:30c

Cheap Eats

7pm | 6c

Cheap Eats

7:30pm | 6:30c
On Tonight
On Tonight

Cheap Eats

8pm | 7c

Cheap Eats

8:30pm | 7:30c

Cheap Eats

9pm | 8c

Cheap Eats

9:30pm | 8:30c

Cheap Eats

10pm | 9c

Cheap Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Cheap Eats

12am | 11c

Cheap Eats

12:30am | 11:30c

Cheap Eats

1am | 12c

Cheap Eats

1:30am | 12:30c

Cheap Eats

2am | 1c

Cheap Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c