Clam Stew With Shiitakes, Cinzano, Chorizo And Garlic Bread

Recipe Ingredients

4 tablespoons	60ml	Extra-virgin olive oil - plus
1/4 cup	59ml	Extra-virgin olive oil
1 cup	62g / 2.2oz	Red onion - chopped 1/2" dice (medium)
1/2 lb	227g / 8oz	Shiitake mushrooms - hard part of foot
		Removed
1/2 lb	227g / 8oz	Cooked chorizo - thinly sliced
1/2 cup	118ml	Cinzano rosso sweet vermouth
1 1/2 cups	355ml	Basic tomato sauce - see * note
1 cup	237ml	Dry white wine
24		Littleneck clams - scrubbed, rinsed
1		Baguette
1/4 cup	59ml	Dry red wine
6		Garlic cloves - thinly sliced
1		Thyme - leaves only, finely chopped

Recipe Instructions

* Note: See the "Basic Tomato Sauce" recipe which is included in this collection.

Preheat oven to 450 degrees.

In a heavy-bottomed 6-quart pan, heat olive oil until smoking. Add onion, shiitakes and chorizo and cook until onion is softened, about 8 minutes. Add Cinzano and bring to a boil. Add Basic Tomato Sauce, wine and clams, cover and cook until clams are open, about 10 minutes.

Meanwhile, slice baguette as if to make a submarine sandwich. Brush bread with wine, then oil. Sprinkle with garlic and thyme and close. Place in oven unwrapped for 5 minutes. Remove and cut into 4-inch pieces. Uncover clams and serve immediately.

Source:
MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D29)

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