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Recipe for :

Clam Stew with Shiitakes, Cinzano, Chorizo
 

This recipe comes from Karen ( Ilyce is her alias ) who is in a recipe club with between twenty and thirty members, the oldest of whom is eighty-six and the youngest is thirteen, who collect recipes and love to cook.

Karen told me that she is "thirty-four years old, single and loves to cook, among other things. I've been cooking and collecting recipes since I was in my teens and have a very big collection. I collect from magazines, friends, newspapers, brochures, advertising material, and product recipes, the net, recipe groups and a list of other places. If I've taken the recipes from the web or from a magazines, there should be a source but sometimes, over the years, it wasn't collected".

Ingredients

4 Tablespoons extra virgin olive oil - plus 1/4 C
1 Medium red onion - in 1/2" 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
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

Method
  • Preheat oven to 450ºF.
  • 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.

Serves 4

Karen ( Ilyce )

Source:
Molto Mario

 
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