Clam Stew with Shiitakes, Cinzano, Chorizo
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.
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".
Tablespoons extra virgin olive oil - plus 1/4
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
1/4 Cup dry red wine
6 Cloves garlic - thinly sliced
1 Bunch thyme, leaves only - finely chopped
a heavy bottom 6-quart pan, heat olive oil until
onion, shiitakes and chorizo and cook until
onion is softened, about 8 minutes.
Cinzano and bring to a boil.
tomato sauce, wine and clams, cover and cook
until clams are open, about 10 minutes.
slice baguette as if to make a submarine sandwich.
bread with wine, then oil. Sprinkle with garlic
and thyme and close. Place in oven unwrapped
for 5 minutes.
and cut into 4-inch pieces.
clams and serve immediately.