Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Sicily VIII
Yield:
4 servings
Level:
Easy

Ingredients

  • 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

Directions

Preheat oven to 450 degrees F.

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.

IDEAS YOU'LL LOVE

Hilda's Clam Stew

Recipe courtesy of Emeril Lagasse

Portuguese Clams Stew

Recipe courtesy of Emeril Lagasse

Tournant's Clam, Chorizo and White Bean Stew

Clams Oreganata

Recipe courtesy of Giada De Laurentiis

Clam Chowder

Recipe courtesy of Tyler Florence

Clams Casino

Recipe courtesy of Giada De Laurentiis

Fried Clams

Clam Chowder

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here