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