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.