Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Sicily VIII
Print
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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Braised Oxtail Stew

Recipe courtesy of Venetta Williams

Iggy's Clam Cakes

Recipe courtesy of Iggy's Doughboys

New Haven-Style White Clam Pizza

Recipe courtesy of Young Sun Huh

Bratwurst Stewed with Sauerkraut

Recipe courtesy of Michael Symon

Beef Fennel Stew

Recipe courtesy of Justin Phillips

Chicken Stew (Doro Wat)

Recipe courtesy of Miriam Garron

Zuppa di Vongole: Clam Soup

Recipe courtesy of David Rocco

Peanut Stew (Mafe)

Recipe courtesy of Young Sun Huh

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here