Italian Cioppino

Feast on a delicious stew made with tomatoes and shellfish.

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( 12 Ratings)

12 Ratings

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4 Stars 25%

3 Stars 25%

2 Stars 17%

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Prep Time 20 min
Total Time 1 hr 25 min
Servings 8

Ingredients

1: envelope (1 1/2 oz) spaghetti sauce mix

2: cups Muir Glen® organic tomato puree (from 28-oz can)

1: can (28 oz) Muir Glen® organic whole peeled tomatoes with basil, undrained

3: medium green onions, finely chopped (3 tablespoons)

1: medium green bell pepper, diced (1 cup)

1: teaspoon dried basil leaves

1/4: teaspoon red pepper sauce

2 1/2: cups dry white wine or clam juice

2: lb uncooked clams in shells, scrubbed

1 1/2: lb uncooked prawns or large shrimp, peeled, deveined

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Directions

1 In 3-quart saucepan, mix sauce mix, tomato puree and tomatoes, breaking up tomatoes. Stir in onions, bell pepper, basil and pepper sauce. Heat to boiling. Reduce heat; simmer uncovered 25 to 30 minutes or until bell pepper is tender. Stir in wine. Simmer 5 minutes longer.
2 Discard any broken-shell or open (dead) clams. In large pot or kettle, arrange clams and prawns. Pour tomato mixture over shellfish. Cover; simmer about 30 minutes or until prawns are pink and firm. Discard any unopened clams.

EXPERT TIPS

Expert Tips

Knock-knock, who's there? You can tell if a slightly opened hard-shell clam is alive by lightly tapping on the shell; if it doesn't close up, it's time to pitch it.

You can buy clams in many forms--live in the shell, shucked (fresh or frozen) and canned. Hard-shell clams should be tightly closed.

Got questions? Our experts have the answers. Ask Betty now.