San Francisco Cioppino
Briny, tomato-rich seafood stew that tastes like the wharf in 20 minutes. Jarred marinara base cuts cook time in half; shrimp and clams finish in a flash.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 38g
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 jar (24 oz) marinara sauce, jarred
- 1 cup clam juice or seafood broth
- ¾ lb littleneck clams (in shell, cleaned)
- ½ lb large shrimp, peeled and deveined
- ¼ lb lump crab meat or Dungeness crab
Instructions
- 1
Heat olive oil in a large skillet over medium-high until shimmering, about 60 seconds.
- 2
Add minced garlic and cook for 30 seconds until fragrant; don't let it brown.
- 3
Pour in marinara and clam juice, then bring to a gentle simmer for 2 minutes.
- 4
Add clams, cover, and cook for 5 minutes until shells start to open.
- 5
Stir in shrimp and crab, then simmer uncovered for 3 minutes until shrimp turns opaque.
- 6
Discard any unopened clams. Season with salt and pepper, then serve in shallow bowls with crusty bread.
Tools you’ll need
- large skillet (12-inch minimum)
- wooden spoon
- cover or lid
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