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Not As Good As Pork Cracklins

misadventures in cooking

Friday, November 04, 2005


When I make cioppino, I don't usually follow a recipe. So it's different every time, but always good. I sweat some onion, add garlic and crushed red pepper, maybe herbs, chicken broth or clam juice, and diced tomatoes. I simmer that for a while, then add 4 or 5 clams and 4 or 5 mussels. I take them out as they open, and then I put in a few shrimp and scallops, just until they're cooked through.

  • Cioppino with Grilled Ciabatta


At 11/05/2005 9:52 AM, Blogger it's only fuel said...

I love chioppino Amy...this is about the best looking bowl of it that I've ever seen! Good job:)


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