Clam Stew with Shiitakes, Cinzano, Chorizo and Garlic Bread

• 4 tbsp. extra-virgin olive oil
• 1/4 cup extra-virgin olive oil
• 1 md. red onion, chopped into 1/2-inch dice
• 1/2 lb. shiitake mushrooms, hard part of foot removed
• 1/2 lb. cooked chorizo, thinly sliced
• 1/2 cup Cinzano Rosso sweet vermouth
• 1-1/2 cup 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
• 1 Spanish onion, cut into 1/4-inch dice
• 4 cloves garlic, thinly sliced
• 3 fl. oz. virgin olive oil
• 4 tbsp. fresh thyme
• 2 tbsp. dried thyme
• 1/2 md. carrot, finely shredded
• 2 cans (1-3/4 lb. each) crushed tomatoes, with their juices
• Salt, to taste

1. For the Basic Tomato Sauce: Saute the onion and garlic in the olive oil over medium heat until translucent but not brown (approximately 10 minutes).
2. Add the thyme and carrot and cook 5 minutes more.
3. Add the tomatoes.
4. Bring to a boil, lower the heat to just bubbling, stirring occasionally for 30 minutes.
5. Season with salt to taste.
6. Serve immediately, or set aside for future use.
7. For the stew: Preheat oven to 450F.
8. In a heavy-bottomed 6-quart pan, heat olive oil until smoking.
9. Add onion, shiitakes and chorizo and cook until onion is softened, approximately 8 minutes.
10. Add Cinzano and bring to a boil.
11. Add Basic Tomato Sauce, wine and clams, cover and cook until clams are open, approximately 10 minutes.
12. Meanwhile, slice baguette as if to make a submarine sandwich.
13. Brush bread with wine, then oil.
14. Sprinkle with garlic and thyme and close.
15. Place in oven unwrapped for 5 minutes.
16. Remove and cut into 4-inch pieces.
17. Uncover clams and serve immediately.

extravirgin olive oil, extravirgin olive oil, red onion, shiitake mushrooms, chorizo, sweet vermouth, tomato sauce, white wine, littleneck clams, baguette, red wine, garlic, thyme, onion, garlic, virgin olive oil, fresh thyme, thyme, carrot, tomatoes, salt

Taken from www.foodgeeks.com/recipes/5236 (may not work)