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Fresh and Spicy Cioppino

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Fresh and Spicy Cioppino

Fresh and Spicy Cioppino
Taste of Home
Provided by:
total prep 259 calories/serving
Courtesy Taste of Home.


  • 5 garlic cloves, minced
  • 2 tablespoons olive oi
  • 1 jar (24 ounces) tomato basil pasta sauce
  • 1 bottle (8 ounces) clam juice
  • 1 cup dry white wine or chicken broth
  • 1/4 cup water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon minced fresh basil
  • 1 teaspoon minced fresh thyme
  • 1 pound fresh littleneck clams
  • 1 pound fresh mussels, scrubbed and beards removed
  • 1 pound uncooked medium shrimp, peeled and deveined
  • 1 pound bay scallops
  • 1 package (6 ounces) fresh baby spinach


  • In a Dutch oven, saute garlic in oil until tender. Add the pasta sauce, clam juice, wine, water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  • Add the clams, mussels and shrimp. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes, stirring occasionally.
  • Stir in scallops and spinach; cook 5 to 7 minutes longer or until clams and mussels open, shrimp turn pink and scallops are opaque. Discard any unopened clams or mussels.