Cioppino with Clams

    Cioppino with Clams


    86 people made this

    Cioppino is a seafood soup or stew that originated with Italian immigrants in California. It's delicious and best served with crusty bread on the side.

    Serves: 8 

    • 2 tablespoons olive oil
    • 1 large onion, chopped
    • 3 cloves garlic, crushed
    • 4 (400g) cans chopped tomatoes
    • 1/2 cup dry white wine
    • handful chopped fresh parsley
    • 1/2 teaspoon dried basil leaves
    • 2 teaspoons salt
    • 1/2 teaspoon cracked black pepper
    • 1 bay leaf
    • 24 small clams or pipis
    • 625g scallops
    • 750g king crab legs
    • 625g unpeeled, large green prawns

    Preparation:45min  ›  Cook:1hour30min  ›  Ready in:2hours15min 

    1. Heat olive oil in a very large, heavy saucepan over medium high heat. Fry onion and garlic until soft, stirring frequently. Pour in tomatoes and white wine, then season with parsley, basil, salt, pepper and bay leaf.
    2. Reduce heat to medium low, and simmer until liquid is reduced almost completely, about 1 hour.
    3. Add clams, scallops, crab legs and prawns to the pot. Cover and cook over medium heat until clams open. Scoop portions into large bowls to serve.

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    Reviews (5)


    Used different ingredients. Excellent stew.....I added green capsicum and didn't cook it down completely so had stock which my family loved. Very tasty and a good way to serve seafood. Definitely a keeper. - 29 Sep 2008


    This was really good. Be sure to have plenty of sourdough bread for dippin. - 29 Sep 2008


    My son and husband loved this. I thought it was a little too salty. We served this over angel hair pasta to make more servings. - 29 Sep 2008

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