Clam and Shrimp Cioppino

A classic seafood stew



Adjust Servings

Recipe CategoriesFish & Seafood


4eachlarge garlic cloves, minced
2eachmedium onion, finely chopped
1eachbulb fresh fennel, diced into 1/2" cubes
1eachbay leaf
1Teaspoondried oregano, crumbled
1Teaspoondried hot red pepper flakes
1 1⁄2Teaspoonsalt
1⁄2Teaspoonblack pepper
1⁄4Cupolive oil
2Tablespoontomato paste
1 1⁄2Cupdry red wine
1eachdiced plum tomatoes (28-32 oz. can)
1Cupbottled clam juice
1Cupchicken broth
24eachsmall (1 1/2 lb.) manila clams, fresh
2Poundraw large shrimp, shelled and deveined (tails and bottom segment of shells left intact)
1⁄4Cupfresh flat-leaf parsley, finely chopped
3Tablespoonfresh 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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