Grilled Cioppino
Grilled Cioppino

Grilled Cioppino


July 23, 2016


Learn how to make an Italian-American classic seafood stew on the grill. Grilled Cioppino is hearty and healthy and delicious with crusty grilled bread.  


  • Prep: 10 mins
  • Cook: 1 hr
  • Yields: 4 servings


2 tablespoons olive oil

2 small shallots, minced

2 stalks celery, minced

3 cloves garlic, minced

1/2 teaspoon red pepper flakes

1 cup cherry tomatoes

1 8-ounce bottle clam juice

3 cups chicken broth

1 cup Chardonnay

1 teaspoon kosher salt

1/2 teaspoon black pepper

2 bay leaves

1 pound clams

1 pound shrimp

1/2 pound scallops

2 tablespoons butter

2 tablespoons flour


1Heat grill to medium. Place a large cast iron pot on the grill. Heat the olive oil. Sauté the shallots, celery, garlic and red pepper flakes, until tender. Add the tomatoes and sauté 3 minutes. Add the clam juice, chicken broth, wine, salt, pepper and bay leaves. Top with a lid, close the grill and simmer for 30 minutes.

2Remove the lid. Add the clams. Close the grill, and cook 10 minutes. Add the scallops and shrimp and grill for 5 minutes.

3Combine the butter and flour in a small bowl, and roll into 3 balls. Drop the balls into the pot and cook, stirring occasionally for 5 minutes.

4Serve with grilled bread.


For even more delicious flavor, cook on a charcoal grill with wood chunks or chips.

Grilled Bread

Slice an Italian loaf in half horizontally. Cut the loaf into 5-6-inch portions. Smear softened butter on the cut side. Sprinkle with some salt, garlic powder and Italian seasoning. Place buttered side down on a grill over low heat. Grill for 30-60 seconds. Watch it closely, so it doesn't burn.


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I love to cook outdoors. Give me a smoker, a grill or even a campfire, and I'll serve you up a meal you won't forget.
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