Clam Stew with Shiitakes, Cinzano, Chorizo and Garlic Bread
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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 |
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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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