4 Tablespoons extra virgin olive oil — plus 1/4 C

1 Medium red onion — in 1/2″ 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

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

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.