Molto Mario's Clam Stew

• 4 tablespoons extra-virgin olive oil
• 1 medium-sized red onion, cut into 1/2-inch dice
• 8 ounces shiitake mushrooms (hard part of stems removed)
• 8 ounces cooked chorizo sausage, thinly sliced
• 1/2 cup Cinzano Rosso or other sweet red vermouth
• 1 1/2 cups prepared tomato sauce
• 1 cup dry white wine
• 24 littleneck clams, scrubbed and rinsed
• Garlic bread, for serving

1. 1.
2. Preheat the oven to 450F.
3. In a heavy-bottomed 6-quart saucepan, heat the olive oil; add the onion, mushrooms, and chorizo.
4. Stirring occasionally, cook over medium heat until the onion is softened, about 8 minutes.
5. 2.
6. Add the vermouth and bring to a boil.
7. Add the tomato sauce, wine, and clams.
8. Cover and cook until the clams open, about 10 minutes.
9. Remove from heat.
10. 3.
11. Uncover the clams and discard any that did not open.
12. Serve immediately in shallow bowls with warm garlic bread.

extravirgin olive oil, red onion, shiitake mushrooms, sausage, other sweet red, tomato sauce, white wine, littleneck clams, garlic bread

Taken from www.epicurious.com/recipes/food/views/molto-marios-clam-stew-106707 (may not work)