Recipe by Veronica Foods
5 Anaheim chiles
¼ cup Portuguese Chiquitita EVOO
½ lb. of linquica sausage
1 large onion, finely chopped
6 minced garlic cloves
2 springs of thyme
2 bay leaves
½ teaspoon of crushed red pepper (optional)
½ cup of dry white wine
3 cups of bottled clam broth or fish stock
1 ½ lbs. unpeeled red potatoes cut in halves
4 medium tomatoes cut in chunks
1 lb. of little-neck clams (cleaned and scrubbed)
2 lbs. of tiger shrimp (medium)
Finely chopped cilantro and parsley for garnish
Bread crumbs also for garnish before serving.
Roast Anaheim chiles under a preheated broiler, turning until charred all the way around. Let cool, peal skin and remove seeds and stem, chop coarsely.
In a large saucepan, heat EVOO until shimmering, add sausage and cook until tender (about 3 minutes). Add the chopped roasted chiles, onion, garlic, thyme, bay leaves, (crushed pepper-optional) and a generous pinch of salt and pepper. Cook for about 5 minutes until onions are translucent, stir in the wine and simmer over low heat until slightly reduced. Stir in clam broth, potatoes and tomatoes. Cover the saucepan and cook over low heat stirring occasionally until the potatoes are tender (20-25 min). Add clams to the saucepan, cover and cook with the same low heat for about 3 minutes, add shrimp, cover and continue to cook until the clams have opened – discard clams that haven’t opened. Season with salt and pepper. Serve stew in a bowl and garnish with cilantro, parsley and breadcrumbs.