Note: Purge the clams placing them in a large bowl with water. Stir in 1/3 cup of sea salt and a handful of kitchen cornmeal. Let the clams purge for about an hour or two. The cornmeal is optional but it makes them replace their stomach contents with the cornmeal, making them plumper. Also, rinse both the clams and mussels prior to preparing under cool running water and scrub off any debris on the outside of the shell with your hands. Discard any wide open or broken clams or mussels. If they are only slightly open tap on the shell and if they tighten up or move a bit, they are still alive and fine.
Note 2: On this recipe things which cook quickly like clams, mussels, shrimp, and Dungeness (pre-cooked) will cook while the sauce is heating up. The fish needs to be pre-cooked prior to adding to the sauce. I sauteed the Atlantic Cod chunks in a pan very simply with just a bit of olive oil, kosher salt, and black pepper while heating up the Cioppino sauce during part one of the directions below.
- 2 cups of seafood or chicken stock
- 1 32oz Jar of Norman Bishop San Francisco Style Cioppino Sauce (ask your sales associate)
- 3/4 lb. of Atlantic Cod, cut into 1 inch chunks and precooked (see note above)
- 3/4 lb. of Prince Edward Island Black Mussels, cleaned and debearded
- 3/4 lb. of Littleneck Clams, cleaned and purged
- 3/4 lb. of Boat Run Shrimp, peeled and deveined
(You can also add Dungeness clusters, squid, bay scallops or as a fish, any other firm non oily white fish.)
1. Add seafood stock and Norman Bishop Cioppino Sauce to a large 5 qt. pot and bring to a small simmer over medium-low heat for about 15 minutes.
2. Add mussels, clams, shrimp, and precooked halibut to pot and cook until clams and mussels begin opening. Usually takes about 7-9 minutes. Reduce heat and serve in bowls with a chunk of garlic or sourdough bread for sopping up soup and an extra bowl to put empty shells.