Ingredients
Base
- ▢ 1 tablespoon oil
- ▢ 1 large onion, diced
- ▢ 6 cloves garlic, minced
Broth
- ▢ 1 cup dry white wine
- ▢ 1 (28-ounce) can diced tomatoes
- ▢ 1 cup clam juice
- ▢ 1 bay leaf
- ▢ 1 1/2 teaspoons kosher salt
- ▢ 1/2 teaspoon crushed red pepper (optional)
Seafood
- ▢ 1/2 pound mussels
- ▢ 1/2 pound clams
- ▢ 1/2 pound shrimp, peeled and deveined
- ▢ 1/2 pound calamari, sliced into rings
Garnish
- ▢ 1/4 cup fresh parsley, minced (optional)
Instructions
- Heat the oil in a large stockpot over medium-high heat.
- Add the onion and cook for 5–6 minutes until softened and translucent.
- Stir in the garlic and cook for 1 minute until fragrant.
- Pour in the white wine, diced tomatoes, clam juice, bay leaf, salt, and crushed red pepper (if using).
- Bring the mixture to a boil, then reduce heat to medium and simmer for 20 minutes.
- Add the mussels, clams, shrimp, and calamari to the pot.
- Stir gently to combine and cook for 5–7 minutes, or until:
- The shrimp are pink and opaque.
- The calamari is tender.
- The mussels and clams have opened.
- Discard any mussels or clams that remain closed after cooking.
- Remove the bay leaf.
- Garnish with fresh parsley and serve immediately.
Notes
Seafood Selection
Use the freshest seafood available for the best flavor and texture.
Shellfish Safety
- Discard any mussels or clams with cracked shells before cooking.
- Discard any mussels or clams that do not open after cooking.
Don’t Overcook
Seafood cooks quickly. Overcooking can make shrimp and calamari tough and rubbery.
Serving Suggestions
- Serve with crusty bread for dipping.
- Pair with steamed rice or buttered noodles.
- Add a squeeze of fresh lemon before serving for extra brightness.
Storage
- Refrigerate leftovers in an airtight container for up to 2 days.
- Reheat gently over low heat to avoid overcooking the seafood.
Variations
- Add chunks of firm white fish such as cod or halibut.
- Stir in a handful of spinach during the last minute of cooking.
- Increase the crushed red pepper for a spicier broth.
