Clam Stew with Shiitakes, Cinzano, Chorizo
olive oil, extra-virgin
plus 1 cup
1/2 inch diced
hard part of foot removed
scrubbed, and rinsed
bread, french baguette
leaves only, finely chopped
Preheat oven to 450℉ (230℃).
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.