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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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4 tbsp. plus 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 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
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Directions:
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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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