San Francisco Seafood Stew
© Tina Rupp

San Francisco Seafood Stew


Fisherman's Wharf in San Francisco can be touristy, but Bobby Flay goes there to eat "literally boatloads" of its famous seafood stews (his favorite spots are Pompei's Grotto, Nick's Lighthouse and Tarantino's). Flay's version uses generous portions of fresh shrimp, littleneck clams and snapper, quickly cooked in a tasty tomato broth spiked with wine.

Plus: More Soup Recipes and Tips


  1. 2 tablespoons extra-virgin olive oil
  2. 1 large shallot, thinly sliced
  3. 2 large garlic cloves, minced
  4. 1/2 cup dry white wine
  5. 1 1/2 cups chicken stock or low-sodium broth
  6. 1 cup bottled clam juice
  7. 1 cup drained, diced tomatoes (from a 15-ounce can)
  8. 2 thyme sprigs
  9. 1 bay leaf
  10. 1/2 teaspoon hot sauce, plus more for serving
  11. Salt and freshly ground pepper
  12. 2 dozen littleneck clams, scrubbed
  13. 3/4 pound skinless snapper fillets, cut into 2-inch pieces
  14. 1/2 pound shelled and deveined medium shrimp
  15. 2 tablespoons unsalted butter
  16. 2 tablespoons coarsely chopped flat-leaf parsley
  17. Sourdough toast, for serving
  1. In a large soup pot, heat the olive oil. Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper. Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.
  2. Add the clams, cover and cook just until most of them open, about 5 minutes. Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes. Using a slotted spoon, transfer the seafood to 4 bowls. Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan. Spoon the broth over the seafood and serve with sourdough toast.

Suggested Pairing

A vibrant Italian white with a citrus character, such as one from Sardinia.