Clam Stew with Shiitakes, Cinzano, Chorizo and Guido's Garlic Bread (Mario Batali) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
4 tablespoons extra virgin olive oil plus 1/4 cup |
1 medium red onion, chopped into 1/2-inch dice |
1/2 pound shiitakes, hard part of foot removed |
1/2 pound cooked chorizo, thinly sliced |
1/2 cup cinzano rosso sweet vermouth |
1 1/2 cups basic tomato sauce, recipe follows |
1 cup dry white wine |
24 littleneck clams, scrubbed and rinsed |
1 baguette |
1/4 cup dry red wine |
6 cloves garlic, thinly sliced |
1 bunch thyme, leaves only, finely chopped |
Directions:
1. Preheat oven to 450 degrees F.
2. 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.
3. 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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