Clam Stew With Shiitakes, Cinzano, Chorizo

Ingredients

4 tablespoons extra-virgin olive oil
1 onion in
1/2 dice
1/2 shiitakes
1/2 chorizo thinly
1/2 cinzano rosso sweet vermouth
1 1/2 cups basic tomato sauce
1 1/4 cup dry wine
24 littleneck clams
1 baguette
6 slices garlic thinly
1 bunch thyme

Instructions

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.