- 4 tablespoons extra-virgin olive oil
- 1 medium-sized red onion, cut into 1/2-inch dice
- 8 ounces shiitake mushrooms (hard part of stems removed)
- 8 ounces cooked chorizo sausage, thinly sliced
- 1/2 cup Cinzano Rosso or other sweet red vermouth
- 1 1/2 cups prepared tomato sauce
- 1 cup dry white wine
- 24 littleneck clams, scrubbed and rinsed
- Garlic bread, for serving
- Preheat the oven to 450°F. 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.
- 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.
- Uncover the clams and discard any that did not open. Serve immediately in shallow bowls with warm garlic bread.