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Grilled Clam and Shrimp Cioppino

Recipe From from Weber’s Time to Grill™ by Jamie Purviance

Fuel Type:
  • People

    Serves 6

  • Prep Time

    20 min.

  • Grilling Time

    45 to 48 min.

Ingredients
Instructions

the Ingredients

20160113153811 Cioppino
  • Completed step 1.2 kilogram ripe plum tomatoes
  • Completed step 1 large red bell pepper
  • Completed step 455 grams large shrimp (21/30 count), peeled and deveined, tails left on
  • Completed step Extra-virgin olive oil
  • Completed step Kosher salt
  • Completed step Freshly ground black pepper
  • Completed step 85 grams pancetta, diced
  • Completed step 1 medium yellow onion, finely chopped
  • Completed step 2 celery ribs, finely chopped
  • Completed step 2 garlic cloves, minced
  • Completed step 240 millilitres dry white wine
  • Completed step 240 millilitres water
  • Completed step 1 tablespoon tomato paste
  • Completed step ¼ teaspoon crushed red pepper flakes
  • Completed step 4 dozen littleneck or manila clams, each about 5 centimetres in diameter, scrubbed under cold running water

Special Equipment

  • grill-proof Dutch oven or covered casserole

Instructions

  • Prepare the grill for direct cooking over high heat (230°C to 290°C).
  • Grill the tomatoes and bell pepper direct high heat, with the lid closed, until the tomato skins are blackened and split and the pepper skin is charred, 7 to 10 minutes for the tomatoes and 10 to 12 minutes for the bell pepper, turning occasionally to char all sides. As the vegetables are ready, transfer them to a platter. Let cool until they are easy to handle.
    Grill the tomatoes and bell pepper high heat, with the lid closed, until the tomato skins are blackened and split and the pepper skin is charred, 7 to 10 minutes for the tomatoes and 10 to 12 minutes for the bell pepper, turning occasionally to char all sides. As the vegetables are ready, transfer them to a platter. Let cool until they are easy to handle.
  • Lightly brush the shrimp with oil and season evenly with salt and pepper. Grill over direct high heat, with the lid closed, until almost cooked through, 2 to 3 minutes, turning once. Set aside.
    Lightly brush the shrimp with oil and season evenly with salt and pepper. Grill over high heat, with the lid closed, until almost cooked through, 2 to 3 minutes, turning once. Set aside.
  • Reduce the temperature of the grill to medium heat (180°C to 230°C). Peel, core and seed the tomatoes, working over a sieve set in a bowl to collect the juices. Discard the solids remaining in the sieve. Chop the tomatoes and add any juices from the cutting board to the bowl. Peel, seed and chop the bell pepper.
  • Place a grill-proof Dutch oven over direct medium heat.Add the pancetta and 1 tablespoon of oil. Cook until the pancetta is lightly browned, about 6 minutes, stirring occasionally. Add the onion, celery  and garlic and cook until the onion is tender, about 5 minutes. Pour in the wine and cook for 1 minute. Add the tomatoes with their juices, the bell pepper, water, tomato paste  and red pepper flakes. Simmer until slightly reduced, about 10 minutes. Keep the grill lid closed as much as possible during grilling.
    Place a grill-proof Dutch oven over medium heat.Add the pancetta and 1 tablespoon of oil. Cook until the pancetta is lightly browned, about 6 minutes, stirring occasionally. Add the onion, celery  and garlic and cook until the onion is tender, about 5 minutes. Pour in the wine and cook for 1 minute. Add the tomatoes with their juices, the bell pepper, water, tomato paste  and red pepper flakes. Simmer until slightly reduced, about 10 minutes. Keep the grill lid closed as much as possible during grilling.
  • Arrange the clams in the Dutch oven and cover with the pot lid. Close the grill lid and cook until the clams have opened, about 10 minutes, stirring the clams once. Discard any clams that don’t open. Add the shrimp and cook for another minute. Carefully remove the Dutch oven from the grill. Serve the cioppino warm in soup bowls.

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