Preheat oven 375 degrees. In a sauté pan, heat the olive oil. When the pan is smoking hot, add the chorizo. Brown the sausage for 2 to 3 minutes. Add the onions, cilantro, garlic, shallots, potatoes, salt, crushed red pepper, black pepper and shrimp stock. Bring to a boil. Add the clams, tomatoes, green onions and Essence. Cover the sauté pan and cook over high heat until all the clams are open, about 5 minutes. Remove from the heat. For the croutons: Spread the 1 tablespoon of aioli over each slice of bread. Bake for 2 to 3 minutes or until golden brown. Place the stew in a shallow bowl and serve with the croutons. Garnish with the chopped parsley.
Yield: 4 servings