Molto Mario's Clam Stew
Mario Batali, star of the Food Network's Molto Mario, is one of the top chefs in New York City, where he owns three restaurants with Joe Bastianich — Babbo, Lupa and Esca. This dish, from Batali's book Simple Italian Food, is served at Lupa.
4.9
(10)
Recipe information
Yield
Makes 4 servings
Ingredients
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
Preparation
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.
