Grilled cioppino is one of those campfire seafood recipes that feels special without being complicated. It is especially enjoyable when you are cooking near the coast and can find fresh clams, shrimp and scallops. The combination of seafood, wine, tomatoes, garlic and a gently smoky grill creates a hearty seafood stew that is comforting, bright and full of flavor.
This classic Italian-American seafood stew can be prepared in a large cast iron pot on a stovetop, but cooking it outdoors gives it extra character. A grill or open campfire adds gentle heat and a subtle wood-fired aroma that works beautifully with the briny seafood broth. If you enjoy cooking outside, this grilled cioppino recipe is a great main course for camping, beach trips or relaxed backyard dinners.
The recipe begins with a simple aromatic base of shallots, celery and garlic. Shallots are a good choice because they bring a mild sweetness that blends well with seafood, while celery adds freshness and texture. Red pepper flakes give the broth a little warmth without overpowering the delicate shrimp, clams and scallops. Cherry tomatoes are then added and cooked until they begin to soften, helping to build a rich, savory base.
The broth is made with clam juice, chicken broth and dry white wine such as chardonnay. As the mixture simmers, the flavors come together into a fragrant seafood stew base. The key to tender seafood is adding it in stages. Clams need more time to open and release their flavor into the broth, while shrimp and scallops cook quickly and should be added near the end so they stay soft and juicy.
To give the cioppino a velvety texture, butter and flour are mixed together and rolled into small balls before being dropped into the pot. This simple thickening method is known as beurre manié. It allows the flour to blend smoothly into the hot broth without forming lumps, creating a lightly thickened stew that still tastes fresh and brothy.
Serve grilled cioppino with crusty grilled Italian bread. Slice the bread horizontally, cut it into serving-size pieces and spread softened butter over the cut side. Season it with a little salt, garlic powder and Italian seasoning, then place it buttered side down on the grill over low heat. Grill it briefly, just until golden and crisp, and watch carefully so it does not burn. The toasted bread is perfect for soaking up every spoonful of the seafood broth.
Grilled Cioppino – Classic Seafood Stew
Ingredients
- 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 tbsp butter
- 2 tbsp flour
Instructions
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Heat the grill to medium. Place a large cast iron pot on the grill and warm the olive oil. Add the shallots, celery, garlic and red pepper flakes, then sauté until the vegetables are tender and fragrant. Stir in the cherry tomatoes and cook for 3 minutes.
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Add the clam juice, chicken broth, chardonnay, kosher salt, black pepper and bay leaves. Cover the pot with a lid, close the grill and let the broth simmer for 30 minutes so the flavors can develop.
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Remove the lid and add the clams. Close the grill and cook for 10 minutes. Add the scallops and shrimp, then continue cooking for 5 minutes, just until the seafood is cooked through.
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In a small bowl, combine the butter and flour. Roll the mixture into 3 small balls and drop them into the pot. Cook for 5 minutes, stirring occasionally, until the broth becomes smooth and lightly thickened.
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Remove the bay leaves and serve the grilled cioppino hot with crusty grilled bread for dipping into the seafood broth.
Nutrition
Carbohydrates: 16g
Protein: 34g
Fat: 15g
Sodium: 2715mg
Nutrition information is automatically calculated and should be used only as an approximation.