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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Ingredients:
this all-seafood stew from california comes together rather quickly, so there’s no place to break up the work and do something ahead. since the cioppino can be on the table in less than hour, this isn’t much of an obstacle to making this dish. serve with crusty bread to soak up any extra tomato broth. |
6 tablespoons extra-virgin olive oil |
8 tablespoons garlic , coarsely chopped (about 20 cloves) |
1 cup dry vermouth |
2 dozen littleneck clams , shells scrubbed |
2 dozen mussels , shells scrubbed and beards removed (see illustration below) |
2 tablespoons unsalted butter |
1 medium onion , chopped medium |
1 teaspoon hot red pepper flakes |
1 cup bottled clam juice |
2 (14.5-ounce) can cans diced tomatoes |
1 bay leaf |
2 tablespoons fresh oregano leaves , minced |
2 tablespoons fresh thyme leaves |
1 teaspoon tabasco sauce |
salt and ground black pepper |
1 pound sea scallops , tendons removed |
1 pound medium shrimp , peeled |
Directions:
1. 1. Heat a large stockpot or Dutch oven over medium-high heat until warmed. Add 2 tablespoons oil and 2 tablespoons garlic and cook until the garlic is fragrant but not browned, about 30 seconds. Add 1/2 cup vermouth and the clams. Cover and steam until the clams open completely, 6 to 7 minutes. Transfer the clams and the steaming liquid to a medium strainer set over a medium bowl. Return the empty stockpot to the burner and heat until warmed. Add 2 tablespoons oil and 2 tablespoons garlic and cook until the garlic is fragrant but not browned, about 10 seconds. Add the remaining 1/2 cup vermouth and the mussels. Cover and steam until the mussels open completely, 3 to 4 minutes. Transfer the mussels and their steaming liquid to the strainer with the clams. Set the strainer and reserved juices aside. Do not remove the shells.
2. 2. Return the empty pot to the burner, raise the heat to medium-high, and heat until warmed. Add the remaining 2 tablespoons oil, butter, onion, remaining 4 tablespoons garlic, and hot red pepper flakes. Cook, stirring frequently, until the onion is soft and fragrant, about 4 minutes. Add the clam juice, diced tomatoes and their juices, bay leaf, and the reserved clam and mussel juices. Bring to a boil, reduce the heat, and simmer until the flavors blend, about 4 minutes. Add the oregano, thyme, Tabasco, and salt and pepper to taste.
3. 3. Add the scallops and shrimp and press with a wooden spoon to submerge them in the liquid. Place the reserved clams and mussels in their shells on top of the shrimp and scallops. Cover and remove the pot from heat. Let stand until the shrimp are pink and the scallops are milky white, about 5 minutes. Ladle the shellfish and broth into shallow bowls and serve immediately.
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