Go Back
+ servings
cast iron pot of grilled cioppino with toasted bread

Grilled Cioppino - Classic Seafood Stew

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.
4.75 from 4 votes
Prep Time 10 minutes
Cook Time 1 hour
Servings 4


  • 2 tbsp olive oil
  • 2 small shallots minced
  • 2 stalks celery minced
  • 3 cloves garlic minced
  • 1/2 tsp red pepper flakes
  • 1 cup cherry tomatoes
  • 8 oz. clam juice
  • 3 cups chicken broth
  • 1 cup chardonnay
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 bay leaves
  • 1 lb clams
  • 1 lb shrimp
  • 1/2 lb scallops
  • 2 tbs butter
  • 2 tbs flour


  • 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.
  • Remove the lid. Add the clams. Close the grill, and cook 10 minutes. Add the scallops and shrimp and grill for 5 minutes.
  • 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.
  • Serve with grilled bread.


Calories: 394kcalCarbohydrates: 16gProtein: 34gFat: 15gSaturated Fat: 5gCholesterol: 319mgSodium: 2715mgPotassium: 582mgFiber: 1gSugar: 3gVitamin A: 660IUVitamin C: 29.6mgCalcium: 211mgIron: 3.9mg
Brag About Your BBQShare it on Instagram using #GirlsCanGrill