Clam Stew with Shiitakes, Cinzano, Chorizo

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.