Clam stew with shiitakes, cinzano, chorizo

1 Servings

Ingredients

Quantity Ingredient
4 tablespoons Extra virgin olive oil, plus 1/4 C
1 medium Red onion, in 1/2\" dice
½ pounds Shiitakes, hard part of foot removed
½ pounds Cooked chorizo, thinly sliced
½ cup Cinzano Rosso sweet vermouth
1½ cup Basic tomato sauce
1 cup Dry white wine
24 Littleneck clams, scrubbed, and rinsed
1 Baguette
¼ cup Dry red wine
6 Cloves garlic, thinly sliced
1 bunch Thyme, leaves only, finely chopped

Directions

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-inch pieces. Uncover clams and serve immediately.

Yield: 4 servings

NOTES : With garlic bread Recipe by: Molto Mario MB1D29 Posted to MC-Recipe Digest V1 #631 by Sue <suechef@...> on Jun 01, 1997

Related recipes