Name: Cioppino with Littleneck Clams
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 4 Servings
Ingredients: For the Littleneck Clams and Saffron Broth; 2 pounds roma tomatoes, quartered; 4 cloves garlic, peeled & smashed; 2 tablespoons olive oil, divided; ½ teaspoon fine kosher salt, divided; 1 cup whole-milk ricotta, drained of excess moisture; 1 lemon, coarsely zested; 1 yellow onion, finely diced; 1 small fennel bulb, finely diced; 1 teaspoon fennel seeds, crushed; 1 teaspoon smoked paprika; 1 teaspoon dried thyme; 1 pinch saffron threads; 1 large bay leaf; ½ teaspoon red chili flakes; ½ teaspoon cracked black pepper, divided; 1 cup dry white wine, plus ¼ cup for steaming clams; 2 cups fish stock; 3 tablespoons red wine vinegar; 1 tablespoon granulated sugar; ½ cup crab claw meat; 4 ounces dry-cured chorizo, sliced into ¼-inch rounds and then quartered; 1 pound prepared monkfish tail fillets, cut into 12 equal pieces; ¼ cup all-purpose flour, for dredging; About 30 pieces of large shrimp, raw, peeled and deveined; 1 tablespoon unsalted butter; 20 littleneck clams (1½ to 2 inches in size), cleaned; 4 thick slices sourdough bread; 1 tablespoon olive oil; 1 garlic clove, peeled

Mains

Cioppino with Littleneck Clams

Author: Mary DiSomma

Seafood has always had a special place at my family's table. My paternal great-grandfather was a fisherman in Italy, so fish and shellfish were never a special occasion—they were a part of daily life. My mom used to make monkfish for us, affectionately calling it "poor man's lobster." Its firm texture and natural sweetness actually make it a great substitute for lobster. This cioppino recipe with littleneck clams combines my family memories with another culinary influence I adore: saffron.

When I traveled through Spain, I fell in love with this remarkable spice. Saffron is widely considered the world's most expensive spice because each thread has to be harvested by hand from the crocus flower. Fortunately, a little goes a long way. Its flavor is difficult to describe—floral, earthy, a little bit like honey, and completely unique. In this cioppino seafood soup, saffron adds depth and warmth to the rich broth.

Ingredient Tips

One of the most common questions about cioppino fish soup is which fish works best. My favorite choice is monkfish. It has a firm texture that holds up beautifully in the broth and a naturally sweet flavor that pairs perfectly with shellfish. Monkfish is also great for cioppino and other seafood recipes because it doesn't fall apart during cooking. Your local fishmonger probably carries cleaned monkfish tail fillets, and they're worth seeking out!

One of the great joys of fisherman's stew is its flexibility. If monkfish isn't available, there are several other great options you can substitute in. Halibut, grouper, cod, sea bass, and snapper work well. The key is selecting a firm white fish that won't disintegrate in the broth. You can customize the seafood based on what's fresh, available, or simply what your family enjoys most. If you’re more in the mood for lobster, I say go for it!

Preparation + Preservation Tips

I love my stock pot, but a Dutch oven is one of the best vessels for making cioppino. Because the soup simmers for a while before the seafood is added, maintaining consistent heat is important. A Dutch oven holds onto its heat beautifully. The wide surface area of a large Dutch oven is also helpful when adding your ingredients—it gives everything enough room to cook without overcrowding. Whether you're making this cioppino seafood dish or another traditional seafood stew, a Dutch oven will definitely work.

You certainly can, and I actually recommend it. The fish stock base contains tomato, saffron, fennel, and wine, and you can prepare it up to two days in advance. While it rests, the flavors will continue to deepen and develop, making the finished cioppino broth even more delicious.

A little while before you're ready to serve, simply reheat the broth and cook the seafood fresh. This approach is especially helpful if you're entertaining because it allows you to focus on the seafood right before guests arrive. It's one of my favorite tricks for serving the best cioppino I can.

The secret is to treat each type of seafood as its own thing. One common mistake people make when preparing seafood soup is adding everything to the pot at the same time. Shrimp, fish, crab, and clams all take different amounts of time to cook. By cooking each component individually, you will be able to prevent anything from becoming tough or rubbery.

Shrimp only take a few minutes to cook. Clams are done as soon as they open, for example. The beauty of this approach is that every ingredient shines. In a great cioppino dish, each piece of seafood should taste perfectly cooked, not overworked. If you follow the instructions below, everything will turn out great!

You can’t go wrong with some good bread. The charred garlic sourdough I’ve included in this recipe is my first choice because it tastes good and helps you soak up every last drop of cioppino broth. For a side dish, a simple green salad with lemon vinaigrette can help balance the richness of the seafood.

Because fennel always reminds me of my grandmother—who insisted everyone eat their "fenuch" after dinner. So I also love serving shaved fennel salad alongside this Italian seafood soup. For larger gatherings, this soup makes a great centerpiece alongside antipasti, roasted vegetables, or a simple pasta course.

Leftover cioppino soup can be stored in the fridge in an airtight container for up to two days. Reheat gently over low heat. Avoid boiling, since high temps can make the seafood tough. If you want to be extra careful, you can remove any seafood pieces before reheating the broth, warm the broth, and then add the seafood back in at the end. Some people even say cioppino recipes taste better the next day because the flavor keeps deepening overnight. Hello, bonus recipe: I see you!

One of the hidden gems in this recipe is the tomato-saffron broth. Before you add a single piece of fish, you've already created a remarkable soup. The roasted tomatoes, fennel, saffron, wine, and fish stock make a rich, velvety base that's delicious all on its own. Serve it as an appetizer with a dollop of ricotta, fresh parsley, and charred garlic bread for a light and yummy meal.

Extra Tips

To create beautifully charred garlic bread, brush thick slices of sourdough with olive oil and grill or toast them until they’re deeply golden in color. While they’re still warm, rub the surface with a peeled garlic clove. The residual heat helps absorb the garlic’s natural oils into the bread. If you like this bread, you can also serve it with pasta, acharcuterie board, anantipasto platter, or someroasted vegetables.