Herbed Tomato and Clam Cioppino
Heavy on fresh basil and parsley with a focus on littleneck clams.
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Ingredients
- 2 pounds Littleneck clams, scrubbed
- 3 tablespoons Extra virgin olive oil
- 4 pieces Garlic cloves, minced
- 28 ounces Crushed tomatoes
- 1 cup Dry white wine (Pinot Grigio)
- 1/2 cup Fresh basil, chopped
- 1/2 cup Fresh Italian parsley, chopped
- 1/2 teaspoon Red pepper flakes
- 1 medium Yellow onion, diced
- 2 cups Seafood stock
Instructions
- 1
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
- 2
Add the diced onion and cook for 5 minutes until translucent and soft.
- 3
Stir in the minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
- 4
Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.
- 5
Add the crushed tomatoes and seafood stock, then bring the mixture to a gentle simmer for 15 minutes.
- 6
Stir in half of the fresh basil and half of the parsley into the broth.
- 7
Gently add the scrubbed littleneck clams to the pot, cover with a tight lid, and steam for 6 to 8 minutes until they open.
- 8
Discard any clams that did not open, garnish with the remaining fresh herbs, and serve immediately with crusty bread.
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