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 Italian-American seafood stew called cioppino (his favorite spots to enjoy the dish are Pompei's Grotto, Nick's Lighthouse and Tarantino's). Cioppino is typically made from a variety of seafood depending on what's freshest, and the San Francisco classic often includes a range of shellfish like Dungeness crab, squid, and mussels, all simmered in a tomato broth spiked with wine. Flay's version of cioppino uses generous portions of fresh shrimp, littleneck clams, and snapper. Plus: More Soup Recipes and Tips

Total Time:
30 mins
San Francisco Seafood Stew
© Tina Rupp


  • 2 tablespoons extra-virgin olive oil

  • 1 large shallot, thinly sliced

  • 2 large garlic cloves, minced

  • 1/2 cup dry white wine

  • 1 1/2 cups chicken stock or low-sodium broth

  • 1 cup bottled clam juice

  • 1 cup drained, diced tomatoes (from a 15-ounce can)

  • 2 thyme sprigs

  • 1 bay leaf

  • 1/2 teaspoon hot sauce, plus more for serving

  • Salt and freshly ground pepper

  • 2 dozen littleneck clams, scrubbed

  • 3/4 pound skinless snapper fillets, cut into 2-inch pieces

  • 1/2 pound shelled and deveined medium shrimp

  • 2 tablespoons unsalted butter

  • 2 tablespoons coarsely chopped flat-leaf parsley

  • 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.

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