 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
I saw this in a magazine and thought it would be good. I have not tried it yet, so let me know ! Ingredients:
4 tablespoons extra virgin olive oil |
1 medium sized red onion, cut into 1/2 inch dice |
8 ounces shiitake mushrooms |
8 ounces cooked chorizo sausages, thinly sliced |
1/2 cup sweet sweet vermouth |
1 1/2 cups prepared tomato sauce |
1 cup dry white wine |
24 littleneck clams, scrubbed and rinsed |
garlic bread, for serving |
Directions:
1. Preheat oven to 450 degrees. In a heavy bottomed 6-quart saucepan, heat the olive oil; add the onion, mushrooms and chorizo. Stirring occasionally, cook over medium heat until the onion is softened, about 8 minutes.
2. Add the vermouth and bring to a boil. Add the tomato sauce, wine and clams. Cover and cook until the clams open, about 10 minutes. Remove from heat.
3. Uncover the clams and discard any that did not open. Serve immediately in shallow bowls with warm garlic bread.
|
|