Clam Stew with Shiitakes, Cinzano, Chorizo and Garlic Bread

Time

Yield

4 servings

Ingredients

Ingredients

For the Stew

4 tbsp. extra-virgin olive oil
1/4 cup extra-virgin olive oil
1 md. red onion, chopped into 1/2-inch dice
1/2 lb. shiitake mushrooms, hard part of foot removed
1/2 lb. cooked chorizo, thinly sliced
1/2 cup Cinzano Rosso sweet vermouth
1-1/2 cup 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

Basic Tomato Sauce

1 Spanish onion, cut into 1/4-inch dice
4 cloves garlic, thinly sliced
3 fl. oz. virgin olive oil
4 tbsp. fresh thyme or
2 tbsp. dried thyme
1/2 md. carrot, finely shredded
2 cans (1-3/4 lb. each) crushed tomatoes, with their juices
Salt, to taste

Instructions

For the Basic Tomato Sauce:
Sauté the onion and garlic in the olive oil over medium heat until translucent but not brown (approximately 10 minutes). Add the thyme and carrot and cook 5 minutes more. Add the tomatoes. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes. Season with salt to taste. Serve immediately, or set aside for future use.

For the stew:
Preheat oven to 450°F. In a heavy-bottomed 6-quart pan, heat olive oil until smoking. Add onion, shiitakes and chorizo and cook until onion is softened, approximately 8 minutes. Add Cinzano and bring to a boil. Add Basic Tomato Sauce, wine and clams, cover and cook until clams are open, approximately 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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