Cioppino Recipe

Cioppino Recipe

6 servings

Our version of this classic Italian soup is made with shellfish. Clams in their shells are traditionally used, but canned whole clams may be substituted, if you prefer.



1 cup each: thinly sliced onion, green onions, green bell pepper

1 tablespoon each: minced garlic, olive oil

1 can reduced-sodium diced tomatoes, undrained

1 cup each: clam juice, water

1/2 cup dry white wine or clam juice

1 teaspoon each: dried tarragon and thyme leaves

1/4 teaspoon dried rosemary leaves, crushed

1 bay leaf

1 pound crabmeat or firm white fish, cubed

8-12 ounces shrimp, peeled, deveined

18 clams in shells, scrubbed

Salt and pepper, to taste


Saute onion, green onions, bell pepper, and garlic in oil in large saucepan, over low heat, until tender, 5 to 8 minutes. Add tomatoes with liquid, clam juice, water, wine and herbs. Heat to boiling; reduce heat and simmer, covered, 20 minutes. Add crabmeat, shrimp, and clams: heat to boiling. Reduce heat and simmer until shrimp are cooked, and clams have opened, about 8 minutes. Discard bay leaf and any clams that have not opened. Season to taste with salt and pepper.


Per Serving:

Calories: 210

% of calories from fat: 19

Fat (gm): 4.3

Saturated fat (gm): 0.6

Cholesterol (gm): 130.6

Sodium (mg): 276

Protein (gm): 24.1

Carbohydrate (gm): 10.2

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