🫙 From the Spice Rack
Clam Stew with Shiitakes, Cinzano, Chorizo
4 Tablespoons extra virgin olive oil -- plus 1/4 C 1 Medium red onion -- in 1/2" dice 1/2 Pound shiitakes, hard part of foot removed 1/2 Pound cooked chorizo -- thinly sliced 1/2 C...
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Ingredients8 items
Ingredients
- 4Tablespoonextra virgin olive oil -- plus 1/4 c
- 1medium red onion -- in 1/2" dice
- 1/2Poundshiitakes, hard part of foot removed
- 1/2Poundcooked chorizo -- thinly sliced
- 1/2Cupcinzano rosso sweet vermouth
- 11/2 cups basic tomato sauce
- 1Cupdry white wine
- 24littleneck clams, scrubbed -- and rinsed
Directions
- 1
4 Tablespoons extra virgin olive oil -- plus 1/4 C 1 Medium red onion -- in 1/2" dice 1/2 Pound shiitakes, hard part of foot removed 1/2 Pou
- 2
In a heavy bottom 6-quart pan, heat olive oil until smoking
- 3
Add onion, shiitakes and chorizo and cook until onion is softened, about 8 minutes
- 4
Add Cinzano and bring to a boil
- 5
Add tomato sauce, wine and clams, cover and cook until clams are open, about 10 minutes
- 6
Meanwhile, slice baguette as if to make a submarine sandwich
- 7
Brush bread with wine, then oil
- 8
Sprinkle with garlic and thyme and close