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Clam and Shrimp Cioppino

May 9, 2010 / By Foodland

Clam and Shrimp Cioppino

A classic seafood stew
Course Side Dish
Cuisine Fish & Seafood
Servings 6 Servings


  • 4 large garlic cloves, minced
  • 2 medium onion, finely chopped
  • 1 bulb fresh fennel, diced into 1/2" cubes
  • 1 bay leaf
  • 1 teaspoon dried oregano, crumbled
  • 1 teaspoon dried hot red pepper flakes
  • 1.5 teaspoons salt
  • 0.5 teaspoon black pepper
  • 0.25 cup olive oil
  • 2 tablespoons tomato paste
  • 1.5 cups dry red wine
  • 1 diced plum tomatoes (28-32 oz. can)
  • 1 cup bottled clam juice
  • 1 cup chicken broth
  • 24 small (1 1/2 lb.) manila clams, fresh
  • 2 pounds raw large shrimp, shelled and deveined (tails and bottom segment of shells left intact)
  • 0.25 cup fresh flat-leaf parsley, finely chopped
  • 3 tablespoons fresh basil, finely chopped


  1. In an 8-quart heavy pot, cook the garlic, onions, fennel, bay leaf, oregano, red pepper flakes, salt and pepper in oil over moderate heat.
  2. Stir for 5 minutes or until onions and fennels are softened.
  3. Add in tomato paste, stir and cook for 1 minute.
  4. Add wine and boil for 5-6 minutes or until liquid is reduced by
  5. Add tomatoes (including the juice), clam juice and chicken broth and simmer covered for 30 minutes.
  6. Season with salt and pepper.
  7. Add clams and shrimp to stew; cover and simmer for 5-6 minutes or until clams just open.
  8. Check clams after 5 minutes and every minute thereafter (Discard any unopened clams after 10 minutes).
  9. Discard bay leaf and gently stir in parsley and basil.
  10. Serve cioppino immediately in large soup bowls.
  11. Garnish with parsley leaves, basil and drizzle extra virgin oil.
  12. Serve with crusty French bread or foccacia.
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