Instructions

Cook the potatoes in 6 cups boiling water until tender, for about 8 minutes. Remove from the heat and drain.
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Prepare the Garlic Aioli and set aside.
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Combine the oil and andouille in a large skillet over high heat and brown the andouille, stirring occasionally, for about 3 minutes. Stir in the onions, cilantro, garlic, potatoes, salt, crushed red pepper, black pepper, and the Shrimp Stock and bring to a boil.
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Add the clams, tomatoes, green onions, and Creole Seasoning. Cover the skillet and cook over high heat until all the clams are open, for about 5 minutes. Remove from the heat.
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To serve, divide the stew among 4 shallow bowls, allowing about 12 clams for each serving, and drizzle with 3† tablespoons of the Garlic Aioli.
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Yield: 4 main-course servings