Ingredients

serves 4 to 6

　　1 tablespoon olive oil

　　1 tablespoon unsalted butter

　　1 clove garlic, chopped

　　1 pound littleneck clams

　　1/4 cup dry white wine

　　8 ounces mussels, scrubbed

　　2 quarts Cioppino Sauce (recipe follows)

　　2 dashes Worcestershire sauce

　　Pinch of saffron threads

　　8 ounces medium shrimp in the shell

　　8 ounces cleaned squid tubes, cut into rings

　　8 ounces firm-fleshed white fish fillets, cut into 2-inch cubes

　　4 ounces bay scallops

　　1 pound lump crabmeat, preferably Dungeness

　　

Cioppino Sauce

1/2 cup olive oil

　　2 medium onions, halved and thinly sliced

　　6 cloves garlic, chopped

　　3 bay leaves

　　1/2 cup chopped fresh flat-leaf parsley leaves

　　1/4 cup chopped fresh basil leaves

　　1 (28-ounce) can peeled tomatoes with juice, crushed by hand

　　1 (28-ounce) can tomato puree

　　1 tablespoon clam base without MSG (optional)

　　1 tablespoon brown sugar

　　1 tablespoon celery salt

　　Dash of Worcestershire sauce

　　Dash of ground cinnamon

　　Kosher salt and freshly ground black pepper

　　Red pepper flakes

　　

Step 1

Combine the olive oil, butter, and garlic in a wide, deep pot over medium heat. Cook, stirring, until the garlic is fragrant but not browned, 2 minutes. Add the clams and wine, cover, increase the heat to medium-high, and steam until the clams start to open, about 5 minutes. Add the mussels, cover, and steam until the mussels just start to open, about 2 minutes. (Discard any clams or mussels that do not open.)

　　

Step 2

Stir in the Cioppino Sauce, Worcestershire, and saffron, and bring to a simmer. Add the shrimp and simmer for about 5 minutes. Then gently stir in the squid, fish, and scallops, and simmer until they are all just cooked through, about 5 minutes. Gently stir in the crabmeat during the last minute or so of cooking time.

　　

Cioppino Sauce

Step 3

Heat the olive oil in a large saucepan over medium heat. Add the onions and sauté until soft, about 5 minutes. Add the garlic, bay leaves, parsley, and basil, and cook for 1 minute; do not brown.

　　

Step 4

Stir in the crushed tomatoes, tomato puree, 3 1/2 cups water, the clam base (if using), brown sugar, celery salt, Worcestershire, and cinnamon. Season with salt, black pepper, and red pepper flakes to taste. Bring to a boil. Reduce the heat to medium-low, and simmer, stirring occasionally, until thickened, 1 1/4 hours.Remove the bay leaves before serving.

　　Cooks' Note

　　Serve over pasta, if desired.

　　Bobby Flay's Throwdown!