Cioppino Seafood Stew with Clams, Shrimp, and Crab

A tomato and white wine pot filled with three kinds of seafood

Build the simmering base before the seafood goes in

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Cioppino seafood stew starts with tender aromatics and a tomato-rich liquid, then brings clams, shrimp, and crab together near the end of cooking. The seafood has only a brief simmer, so the best preparation is to measure, chop, open, and drain everything before the pot reaches that final stage.

The base gets its depth from oregano, clam juice, and dry white wine, while chopped fresh basil joins just before serving. A large heavy-bottomed pot keeps the sauté, boil, and gentle simmer in one vessel. Once the ingredients are lined up, the active cooking follows a clear progression from softened onions to a slightly thickened broth and finally to seafood that is just cooked through.

Measure and prepare before heating the pot

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Use measuring cups and spoons to portion the liquids and seasonings. On a cutting board, use a chef's knife to prepare the chopped onions, chopped garlic, and fresh basil. Open the two cans of chopped clams with a can opener, and drain the crab meat in a fine-mesh strainer. Having the seafood ready prevents the tomato base from cooking longer than intended while you prepare the last additions.

Soften the aromatics and thicken the base

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Set the pot on the stovetop over medium heat and add the olive oil. Stir in the prepared onions and garlic along with the dried oregano. Sauté for about 8 minutes, using a wooden spoon to move the mixture across the bottom, until the onions are tender.

Pour in the crushed tomatoes with added purée, the clam juice, and the dry white wine. Increase the heat and boil for about 15 minutes, until the liquid is slightly thickened. Keep the pot uncovered so you can watch the change in the broth and adjust the heat if the boil becomes too forceful.

Give the seafood a short, gentle finish

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Add the prepared clams and crab along with the peeled and deveined large shrimp. Reduce the heat and simmer for 2 minutes. Stir in the chopped basil, then simmer for about 2 minutes more, just until the shrimp are opaque in the center. The short finish keeps the last stage focused: the tomato base is already cooked, so this pass is about bringing the seafood to the stated endpoint.

Taste the broth and finish it with salt and pepper to taste. Stir gently so the pieces of seafood stay distributed through the tomato broth rather than collecting at the bottom.

Use the stated clam and tomato alternatives

Previously cooked littleneck clams can take the place of the canned chopped clams. If you cook the clams yourself, reserve their nectar for the measured clam liquid. Italian-style stewed chopped tomatoes can also stand in for the crushed tomatoes. Choose one path for each ingredient before cooking, then keep the same quantities and follow the same simmering sequence.

Ladle the seafood stew while it is warm

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Carry the pot to a safe serving place and use a ladle to share the tomato broth and seafood among family or friends while everything is warm. Give each bowl a fair mix of shrimp, crab, clams, and broth, then let people settle around the table together. The recipe moves quickly once the seafood is added, so gathering plates and inviting everyone in before that final simmer helps the meal arrive without delay. One person can handle bowls while another portions from the pot, leaving the cook free to make sure the last spoonfuls include both broth and seafood. It is a simple way to turn one simmering pot into a shared meal and an easy stretch of conversation.

Tell us whether you used chopped clams or the littleneck variation, and leave any question about timing the seafood finish. Leave a comment.