Title: Clam Stew with Shiitakes, Cinzano, Chorizo
Categories: New, Text, Import
Yield: 1 Servings

4 tb Extra virgin olive oil, plus
-1/4 C
1 md Red onion, in 1/2" dice
1/2 lb Shiitakes, hard part of foot
-removed
1/2 lb Cooked chorizo, thinly
-sliced
1/2 c Cinzano Rosso sweet vermouth
1 1/2 c Basic tomato sauce
1 c Dry white wine
24 Littleneck clams, scrubbed,
-and rinsed
1 Baguette
1/4 c Dry red wine
6 Cloves garlic, thinly sliced
1 bn Thyme, leaves only, finely
-chopped

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 on Jun 01, 1997