There is something waiting for me on my front poarch. I know it is well before noon and I am dreaming of food already.http://allrecipes.com/Recipe/Cioppino/Detail.aspx
I love shellfish and when I see it on a menue I have a hard time ordering an entree because I am as happy as a clam (**sorry**) to eat a plate of steamers. I have been known to cook a huge pot of steamers and eat them over the kitchen sink, leaving a bowl of shells and J. wondering how I could of ate all those while he took a short nap. I love seafood that much.
This weekend I resolved myself not to devour the clams but to branch out and make one of my favorite dishes, incorperating the fresh clams, hand delivered to my door.
2 onions, chopped
2 cloves garlic,
minced 1 bunch fresh parsley, chopped
2 (14.5 ounce) cans stewed tomatoes
2 (14.5 ounce) cans chicken broth
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds large shrimp - peeled and deveined
1 1/2 pounds bay scallops
18 small clams
18 mussels, cleaned and debearded
1 1/2 cups crabmeat
1 1/2 pounds cod fillets, cubed
Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!