For as long as I can remember we’ve always had crab cioppino on Christmas Eve. It was a tradition started by my Grandma Ida, and one that I have vowed to continue in my own home since she passed away last year. I’m working on perfecting the recipe, though I know it will never be quite like hers. It’s not a difficult recipe, by any means, and ours last night was beyond delicious, but there are some things that will just always taste better when prepared by a loved one. Especially a grandma.

Grandma Ida lived in a hilly town on the peninsula just south of San Francisco. Being a traditional San Franciscan dish I’m fairly certain we’re not the only family that eats crab cioppino during the holidays. It’s also known as San Francisco cioppino, California cioppino, or just plain cioppino. If you’re a native (or a transplant who’s been there long enough) and you hear “cioppino” you’ll know exactly what seafood is in it: Dungeness crab, scallops, shrimp, clams, and some type of white fish. All simmered in a tomato sauce flavored with garlic, onions, white wine, and fresh herbs.

Because you use your fingers (as well as a spoon) to eat this Grandma Ida always supplied us with flour sack bibs and finger bowls with warm water and lemon. Big slices of toasty garlic bread always helped sop up the delicious soup too.

Crab Cioppino

4 pounds freshly cooked Dungeness crabs (approximately 2 lbs each)
2 dozen clams, well scrubbed
3 cups dry white wine
⅓ cup olive oil
1 medium yellow onion, finely chopped
3 large cloves garlic, minced
2 pounds fresh tomatoes, peeled, seeded, and chopped
3 ounces tomato paste
1 teaspoon fresh ground black pepper
1 teaspoon fresh oregano, chopped
1 tablespoon basil, finely chopped
2 pounds fresh white fresh white fish, cut into large pieces
¾ pound scallops
¾ pound raw shrimp, peeled and deveined
Chopped fresh parsley

Remove the legs and claws from the crabs and break the body in half, reserving as much of the “crab butter” as possible (the yellow-colored center).

Set crab pieces aside and force the crab butter through a sieve into a small bowl. Set aside.

Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 5 minutes or until clams open.

Remove clams and discard any that do not open. Strain the stock through a cheesecloth and reserve.

In an 8-quart saucepan, heat the oil. Add the onion and garlic and sauté over medium heat until soft, but not browned.

Add tomatoes, tomato paste, and remaining 2 cups of wine, pepper, herbs, and clam stock. Partially cover and simmer for 20 minutes.

Add the fish, scallops, shrimp, crab, and crab butter. Simmer for approximately 5 minutes or until all seafood is cooked; do not stir or the fish will break apart. Add the clams and heat for 1 minute.

Sprinkle with parsley and serve immediately from the pot.

Serves 8.

Possibly Related Posts:

• More Than You Want to Know About Cranberry Sauce
• The Most Disgusting Thanksgiving Dishes
• Friday Fun Links
• What Celebrity Chefs Are Making for Thanksgiving
• Beer for Thanksgiving

Categories:	Fish & Seafood • Holiday • Shellfish • Soup	4 Comments
Tags:	california cioppino • cioppino • crab cioppino • dungeness crab • foodista • san francisco cioppino • Shellfish

Mmm…clams.

Clam chowder, clambakes, marinated, fried, steamed, stuffed, oh my!

However you like them, and wherever you are from, there seems to be a myriad of delicious way to prepare them. Last night we dressed up our buttery little Manila clams in a garlic white wine soup.

Zuppa di Vongole (Clam Soup)

• 3 dozen small hardshell clams (we used Manila)
• 1/2 C olive oil
• 3 garlic cloves
• Approx. 15 fresh cherry tomatoes, halved
• 2 C dry white wine
• 1 tsp salt
• 4 T Italian parsley, chopped
• Optional: fennel, red pepper flakes, fresh chopped tarragon or 1 tablespoon of Pernod

Scrub and rinse the clams under cool running water. Heat the olive oil in a large soup pot over a medium heat. Add the garlic and sauté over medium heat until soft, but not browned. Then, add the tomatoes and wine and cook on medium-low for about 10 minutes. Toss in the clams and salt, cover, and cook over medium-high heat for 10-15 minutes. All the clams should be open after this cooking period. If any remain closed, throw them away. Add the parsley, stir, and serve. For added deliciousness, serve with toasted bread drizzled with white truffle oil.

La vita é bella!

Other great ways to prepare your clams:

Most of my family is in the San Francisco area. For as long as I can remember my grandmother has made cioppino every Christmas eve. There’s nothing better than tying on that big flour sac bib and tucking into a big bowl, juices dripping down your arms. Here’s a James Beard-adapted cioppino recipe from Simply Recipes.

Grilled Clams on the Half Shell with Ginger Mignonnette from Laura the Lobster Lady

New England Style Clam Chowder from Cooking For Engineers

Possibly Related Posts:

• Kabocha and Ginger Squash Soup
• The World’s Most Neglected Wines (Part One): Australian Riesling
• Salmon with Chanterelles and Slow Cooked Tomatoes
• Celebrating Chanterelles
• Eating Local in the Northwest

Categories:	Fish & Seafood • Soup	Leave a Comment
Tags:	chowder • cioppino • clam • clam chowder • clams • cooking • eating • Food • foodista • recipe • recipes • Soup • vongole • zuppa