| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| New, Text, Import | 1 | Servings | ||
INGREDIENTS
| 4 | tb | Extra virgin olive oil, plus 1/4 C |
| 1 | md | Red onion, in 1/2" dice |
| 1/2 | lb | Shiitakes, hard part of foot removed |
| 1/2 | lb | Cooked chorizo, thinly sliced |
| 1/2 | c | Cinzano Rosso sweet vermouth |
| 1 1/2 | c | Basic tomato sauce |
| 1 | c | Dry white wine |
| 24 | Littleneck clams, scrubbed, and rinsed | |
| 1 | Baguette | |
| 1/4 | c | Dry red wine |
| 6 | Cloves garlic, thinly sliced | |
| 1 | bn | Thyme, leaves only, finely chopped |
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. Yield: 4 servings NOTES : With garlic bread Recipe by: Molto Mario MB1D29 Posted to MC-Recipe Digest V1 #631 by Sue <suechef@sover.net> on Jun 01, 1997
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