Clam Stew with Shiitakes, Cinzano, Chorizo
Yield
servingsPrep
20 minCook
5 minReady
25 minLow Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | tablespoon |
olive oil, extra-virgin
plus 1 cup |
|
| 1 | medium |
red onion
1/2 inch diced |
|
| ½ | Pound |
mushrooms, shiitake
hard part of foot removed |
*
|
| ½ | Pound |
chorizo sausage
thinly sliced |
*
|
| ½ | cup |
vermouth
sweet |
* |
| 1 ½ | cups |
tomato sauce
|
|
| 1 | cup |
white wine
dry |
*
|
| 24 | each |
clams, littleneck
scrubbed, and rinsed |
* |
| 1 | each |
bread, french baguette
|
*
|
| ¼ | cup |
red wine
dry |
*
|
| 6 | each |
garlic cloves
thinly sliced |
|
| 1 | bunch |
thyme
leaves only, finely chopped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6E+1 | ml |
olive oil, extra-virgin
plus 1 cup |
|
| 1 | medium |
red onion
1/2 inch diced |
|
| 0.5 | Pound |
mushrooms, shiitake
hard part of foot removed |
*
|
| 0.5 | Pound |
chorizo sausage
thinly sliced |
*
|
| 118 | ml |
vermouth
sweet |
* |
| 355 | ml |
tomato sauce
|
|
| 237 | ml |
white wine
dry |
*
|
| 24 | each |
clams, littleneck
scrubbed, and rinsed |
* |
| 1 | each |
bread, french baguette
|
*
|
| 59 | ml |
red wine
dry |
*
|
| 6 | each |
garlic cloves
thinly sliced |
|
| 1 | bunch |
thyme
leaves only, finely chopped |
*
|
Directions
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.
