Clam Stew with Shiitakes, Cinzano, Chorizo and Garlic Bread

By LeeBoruchow

Ingredients

• 4 tbsp extra-virgin olive oil plus 1/4 cup
• 1 medium red onion, chopped into 1/2" dice
• 1/2 lb shiitakes, hard part of foot removed
• 1/2 lb cooked chorizo, thinly sliced
• 1/2 cup Cinzano Rosso sweet vermouth
• 1 1/2 cups basic tomato sauce
• 1 cup dry white wine
• 24 littleneck clams, scrubbed
• 1 baguette
• 1/4 cup dry red wine
• 6 cloves garlic, thinly sliced
• 1 bunch thyme, leaves only, finely chopped

Preparation

Step 1

Preheat oven to 450 degrees F.

In a heavy bottom 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 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"pieces. Uncover clams and serve immediately.