| 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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