Clam Stew with Shiitakes, Cinzano, Chorizo
Submitted by saleger
Littleneck clams steamed with sliced chorizo, shiitake mushrooms, sweet vermouth, white wine, and tomato sauce. Served with garlic-thyme toasted baguette for soaking up every drop of that broth.
YIELD
4 servingsPREP
20 minCOOK
5 minREADY
25 minThis stew is what happens when Spain and Italy share a kitchen and nobody holds back.
Spicy chorizo, meaty shiitake mushrooms, and diced red onion hit a smoking hot pan, then get doused with sweet Cinzano vermouth, tomato sauce, and dry white wine.
Twenty-four littleneck clams go in, the lid goes on, and ten minutes later they pop open in a fragrant, wine-soaked broth that smells absolutely unreal.
Meanwhile, a baguette sliced submarine-style gets brushed with red wine and olive oil, loaded with sliced garlic and fresh thyme, and toasted in a hot oven until crusty and golden.
Chef Tips
- Get the olive oil smoking hot before adding the onion and chorizo. High heat builds fond on the bottom of the pot, and that’s pure flavor.
- Discard any clams that don’t open after 10 minutes of cooking. They weren’t alive and aren’t safe to eat.
- Slice the chorizo thin so it crisps at the edges and releases its smoky paprika oil into the broth.
- The toasted baguette isn’t optional. It’s engineered specifically for sopping up that broth.
Ingredients
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.
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