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
1 8-ounce bottle clam juice
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.
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.