Chowder & soup
Cioppino, Washington Style
The fisherman’s stew with clams and Dungeness
- 50 min
- Medium
- Serves 4–6
Ingredients
- 8 razor clams + picked crab meat (or any mix of seafood)
- 1 can (28 oz) crushed tomatoes
- 1 onion, 1 fennel bulb, 4 garlic cloves
- 1 cup white wine, 2 cups seafood stock
- Oregano, chili flakes, bay leaf
- Sourdough for the table
Method
- Soften onion, fennel and garlic in olive oil, 8 minutes.
- Add wine; boil 2 minutes. Add tomatoes, stock and herbs; simmer 25 minutes.
- Taste — it should be rich and slightly spicy.
- Add clams (2 minutes) and crab (1 minute, it’s already cooked).
- Ladle over nothing — the sourdough is for dragging.
Tip. Fennel is the sleeper ingredient; don’t skip it.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.