Grilled Cioppino Grilled Cioppino

AuthorChristie
RatingDifficultyBeginner

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.

Grilled Cioppino

Yields4 Servings
Prep Time10 minsCook Time1 hrTotal Time1 hr 10 mins

 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

1

Heat 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.

2

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

3

Combine 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.

4

Serve with grilled bread.

CategoryCuisine, Cooking Method

TIPS

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.

Ingredients

 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

Directions

1

Heat 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.

2

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

3

Combine 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.

4

Serve with grilled bread.

Grilled Cioppino
2017-10-20T08:07:44+00:00

About the Author:

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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