Clam, Shiitake, Chorizo, Vermouth Stew & Garlic Bread

Recommended Pairings:
– Carbonic Pinot Meunier
– La Belle Promenade Pinot Noir
– Cuvée Constantin Pinot Noir
Serves 4 people
time: 3.5 hours
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Something magical and exciting happens when the earth & sea come together in perfect harmony; and when you are left with a bowl of murky, salty, spicy and fragrant broth to sop up with a chunk of crusty bread….what could be better for your soul?! This dish is deep, warm, richly spiced with an earthy quality that pairs best with the unabashedly fruit forward and cheerful nature of our Carbonic Pinot Meunier. Try it with our Cuvée Constantin or La Belle Promenade Pinot Noir if you are seeking something a little richer. 

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Photo by Holly A. Heyser

Clam, Shiitake, Chorizo Cinzano Stew & Garlic Bread
bottle of 2022 Flaneur wines Pinto Meunier


Clam, Shiitake, Chorizo Cinzano Stew: 

  • 4 tbsp olive oil
  • 1 medium red onion, 1/2 inch dice
  • 8oz shiitake mushrooms (remove hard part of stems)
  • ½ lbs. Cooked chorizo – thinly sliced
  • 1/2 cup Cinzano Rosso Vermouth
  • 1.5 cups basic tomato sauce
  • 1 cup dry white wine
  • 24 little neck clams (scrubbed, rinsed)

Red Wine Garlic Bread: 

  • 1 baguette
  • 1/4 cup dry red wine
  • 1/4 cup olive oil
  • 6 cloves garlic, thinly sliced or chopped
  • 2 tbsp fresh thyme leaves


Clam, Shiitake, Chorizo Cinzano Stew: 

Step 1: On the stove, heat the olive oil in a heavy bottomed large pot until smoking.  Add the onions, chorizo and shiitakes. Lower heat to medium and cook until the onions are soft, 7-10 minutes.

Step 2: Add the Cinzano Rosso and bring to a boil, then add the tomato sauce and white wine and bring to a boil.

Step 3: Immediately add the clams and cover the pot. Cook until the clams are opened, about 6 minutes.  Check after 4 minutes, and then check every 1-2 minutes.  Once the clams are opened they are ready and you don’t want to overcook them.

Step 4: Remove from heat. Drizzle some extra virgin olive oil and chopped parsley over the top and serve immediately. Transfer to a deep platter or just serve this rustic beauty in the pot itself!

Red Wine Garlic Bread: 

Step 1: Heat oven to 400*

Step 2: Slice the baguette as if you are making a sandwich

Step 3: Brush both halves with red wine and then olive oil

Step 4: Sprinkle the garlic and thyme

Step 5: Put the halves back together again and bake in the oven, unwrapped for 5 minutes.

Step 6: Cut into 4 inch pieces and serve warm.

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