How To make Clam Stew with Shiitakes, Cinzano, Chorizo

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.