This flavorful broth of wine, tomato and herbs makes any seafood you cook in it even more delicious. Grab a great loaf of bread to dunk in the broth as well!
Prep Time30mins
Active Time20mins
Course: Appetizer, Main Course
Cuisine: American
Keyword: clams, mussels, clams and mussels, shellfish, seafood broth, cioppino
Yield: 4people
Author: Melissa Reome
Materials
50small little neck clams or your favorite variety of clams
2lbblack mussels
1largewhite or yellow onion, diced(or 2 medium)
28ozcrushed tomatoes
1cupdry white wine
1/2cupclam juice or fish stockoptional
1/2tspdried oreganomay omit if unavailable
1/2tspdried thymemay omit if unavailable
1/2tspdried basilmay omit if unavailable
1/2tspcrushed red pepper flakes (optional)may add more to make spicy or omit if desired
4tbspolive oil
1cupwater
1/2cupfresh flat leaf parsley, chopped
1tbspfresh garlic, minced or 4-5 large cloves
Instructions
In a large, deep pan or pan, over low-medium heat, add olive oil. Add onion and saute until onion is translucent (approximately 5 to 10 minutes). Add garlic and saute 1 to 2 minutes or until fragrant. Add crushed red pepper flakes, basil, thyme and oregano.
Add wine and clam juice (or fish stock) to onions. Add crushed tomatoes and stir to combine. Bring to a simmer over medium heat for 5 minutes.
Add clams and mussels to broth. Place lid on pot and continue to cook until the shells open. Check clams and mussels after 5 minutes. Carefully stir being cautious not to splash the broth. If all of the shells are not open after 5 minutes, cover the pot for another 2 to 3 minutes. Check for any closed shells and discard them if they have not opened at this point.
Serve clams and mussels in bowls with broth. Suggestion: Serve with warm crusty bread such as a baguette to dunk in the broth.