Ingredients

Makes 4 servings

　　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

　　

Step 1

1. 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.

　　

Step 2

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.

　　

Step 3

3. Uncover the clams and discard any that did not open. Serve immediately in shallow bowls with warm garlic bread.

　　

Nutrition Per Serving

Per serving: 583 calories

　　21g carbohydrates

　　28g protein

　　36g fat

　　79mg cholesterol.

　　#### Nutritional analysis provided by New Wellness

　　Richmond

　　Va.