Eating Healthy Blog

San Francisco Seafood Stew

San Francisco Seafood Stew

This recipe is from Chef Bobby Flay. His version uses generous portions of fresh shrimp, littleneck clams and snapper, quickly cooked in a tasty tomato broth spiked with wine.


  • 2 tablespoons extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • 2 large garlic cloves, minced
  • 1/2 cup dry white wine
  • 1 1/2 cups chicken stock or low-sodium broth
  • 1 cup bottled clam juice
  • 1 cup drained, diced tomatoes (from a 15-ounce can)
  • 2 thyme sprigs
  • 1 bay leaf
  • 1/2 teaspoon hot sauce, plus more for serving
  • Salt and freshly ground pepper
  • 2 dozen littleneck clams or mussels, scrubbed
  • 3/4 pound skinless snapper, cod, or swordfish fillets, cut into 2-inch pieces
  • 1/2 pound shelled and deveined medium shrimp
  • 2 tablespoons unsalted butter
  • 2 tablespoons coarsely chopped flat-leaf parsley
  • Sourdough toast, for serving


  1. In a large soup pot, heat the olive oil.
  2. Add the shallot and garlic and cook over high heat, stirring, until softened, about 3 minutes. Add the wine and boil until reduced by half, about 3 minutes. Add the stock, clam juice, tomatoes, thyme, bay leaf and hot sauce and season with salt and pepper. Bring to a boil over high heat and cook until slightly reduced, about 10 minutes.
  3. Add the clams, cover and cook just until most of them open, about 5 minutes.
  4. Add the snapper and shrimp, cover and simmer until they are cooked through and the remaining clams have opened, 2 to 3 minutes.
  5. Using a slotted spoon, transfer the seafood to 4 bowls.
  6. Add the butter and parsley and cook over moderate heat for 1 minute, swirling the pan. Spoon the broth over the seafood and serve with sourdough toast.

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