I have done cioppino before on this blog but never like this. My original take was pure San Francisco traditional. Today, we go to Southeast Asia and Thailand so no tomato and oregano; we use ginger, coconut milk, peppers, and heavy garlic and green onion. Thanks to Crosby’s Crabs for hooking me up with the seafood. I hope you like it.
1/3 cup chopped carrots
1/3 cup chopped celery
1/3 cup chopped white onions
1 12-ounce bottle clam juice
1 15-ounce can coconut milk
1 cup white wine
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons chopped green onion
1 tablespoon Thai basil
1 jalapeño pepper, sliced thin
12 clams (little necks)
8 26-30 shrimp, peeled and deveined
8 ounces squid pieces
1/4 cup crab meat
2 soft shell crabs, cleaned
2 limes for serving
3 tablespoons of oil
Clean mussels and clams of any beards and dirt.
In a large skillet on medium heat, add oil, carrots, onions, and celery; cook for 5 minutes stirring occasionally.
Add softshell crabs.
Add wine, clam juice, mussels, and clams and cook until the shellfish open, about 6-8 minutes and remove to a bowl. Remove softshell crabs.
Add coconut milk, ginger, and garlic; bring to a simmer. Add soft shell crabs.
Add squid and cook for 5 minutes, then add shrimp.
Add clams and mussels back to the skillet and add green onion; cook until shrimp turn pink.
Add crab meat.
Ladle into wide bowls and top with green onion. Squeeze lime over mixture. Serve with bread.