4 Tablespoons extra virgin olive oil -- plus 1/4 C 1 Medium red onion -- in 1/2" dice 1/2 Pound shiitakes, hard part of foot removed 1/2 Pound 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 -- and rinsed 1 baguette 1/4 Cup dry red wine 6 Cloves garlic -- thinly sliced 1 Bunch 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.
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