Recipe - Clam Stew With Shiitakes Cinzano Chorizo

4 tablespoon Extra virgin olive oil, plus
One fourth C
1 md Red onion, in 1/2" dice
One half pound Shiitakes, hard part of foot
removed
One half pound Cooked chorizo, thinly
cut or sliced up
One half cup Cinzano Rosso sweet vermouth
1 One half cup Basic tomato sauce
1 cup Dry white wine
24 Littleneck clams, scrubbed,
and rinsed
1 Baguette
One fourth cup Dry red wine
6 Cloves garlic, thinly cut or sliced up
1 bn Thyme, leaves only, finely
chopped

Preheat oven to 450 degrees F.

In a heavy bottom 6quart 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 4inch pieces. Uncover
clams and serve immediately.

Yield: 4 servings

NOTES : With garlic bread Recipe by: Molto Mario MB1D29 Posted to MCRecipe
Digest V1 #631 by Sue suechef@sover.net on Jun 01, 1997