4 tablespoons extra virgin olive oil plus ¼ cup
1 large red onion - diced ½ pound shiitakes, hard part of foot removed
½ pound chorizo - thinly sliced
½ cup sweet vermouth
1 ½ cups basic tomato sauce 1 cup dry white wine
24 littleneck clams, scrubbed and rinsed
1 baguette French bread
¼ cup dry red wine
6 cloves garlic - thinly sliced
1 bunch thyme, leaves only, finely chopped

Preheat oven to 450 degrees.




In a heavy bottom, 6-quart pan, heat oil until smoking. Add onion, shiitakes and chorizo and cook until onion has softened, about 8 minutes. Add vermouth 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 with wine, then oil. Sprinkle with garlic and thyme and close. Place into oven unwrapped for 5 minutes. Remove and cut into 4-inch pieces. Uncover clams and distribute evenly into 4 bowls. Tuck one piece of the baguette on the side of each bowl and serve immediately.