california cioppino
2 freshly cooked whole crabs, approximately 1 1/2 to 2 pounds each 24 clams, well scrubbed 3 cups dry white wine 1/3 cup olive oil 1 medium onion, finely choppe...
Ingredients
- 2freshly cooked whole crabs,
- 24clams, well scrubbed
- 3cupdry white wine
- 1/3cupolive oil
- 1medium onion, finely chopped
- 3large cloves garlic, minced
- 1green bell pepper, coarsely chopped
- 2poundfresh tomatoes, peeled, seeded and chopped
Directions
- 1
California Cioppino 2 freshly cooked whole crabs, approximately 1 1/2 to 2 pounds each 24 clams, well scrubbed 3 cups dry white wine 1/3 cup
- 2
Set crab pieces aside and force the crab butter through a sieve into a small bowl
- 3
Set aside
- 4
Place the clams in a pan, add 1 cup of wine, and steam, covered, over medium heat for 4 to 6 minutes or until clams open
- 5
Remove clams, discarding any that do not open
- 6
Strain the stock through cheesecloth and reserve
- 7
In an 8-quart heatproof casserole or a kettle, heat the oil
- 8
Add the onion, garlic and bell pepper and sauté over medium heat, stirring occasionally, for approximately 5 minutes or until vegetables sta