Clam Stew with Shiitakes, Cinzano, Chorizo and Guido's Garlic Bread

• 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

1. Preheat oven to 450 degrees F.
2. In a heavy bottom 6-quart pan, heat olive oil until smoking.
3. Add onion, shiitakes and chorizo and cook until onion is softened, about 8 minutes.
4. Add Cinzano and bring to a boil.
5. Add tomato sauce, wine and clams, cover and cook until clams are open, about 10 minutes.
6. Meanwhile, slice baguette as if to make a submarine sandwich.
7. Brush bread with wine, then oil.
8. Sprinkle with garlic and thyme and close.
9. Place in oven unwrapped for 5 minutes.
10. Remove and cut into 4-inch pieces.
11. Uncover clams and serve immediately.

extra virgin olive oil, red onion, chorizo, sweet vermouth, tomato sauce, white wine, littleneck clams, baguette, red wine, garlic, thyme

Taken from www.foodnetwork.com/recipes/mario-batali/clam-stew-with-shiitakes-cinzano-chorizo-and-guidos-garlic-bread-recipe.html (may not work)