Littleneck Clam And Sandshark Cioppino Recipe

Name: Littleneck Clam And Sandshark Cioppino
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 3 tablespoons unsalted butter, divided; 2 shallots, sliced into thin rings; 2 cloves garlic, minced; 2 pounds sandshark or dogfish, cut into 8 pieces; coarse salt and freshly ground black pepper; 1 cup white wine; 1 1/2 cups homemade fish or lobster stock, or bottled clam juice; 1 cup tomato puree; 1-2 dashes hot sauce, optional; 1 bay leaf; 2 sprigs fresh thyme; 24 littleneck clams, scrubbed; 2 tablespoons chopped fresh parsley

Servings: persons

1 tablespoon olive oil
3 tablespoons unsalted butter, divided
2 shallots, sliced into thin rings
2 cloves garlic, minced
2 pounds sandshark or dogfish, cut into 8 pieces
coarse salt and freshly ground black pepper
1 cup white wine
1 1/2 cups homemade fish or lobster stock, or bottled clam juice
1 cup tomato puree
1-2 dashes hot sauce, optional
1 bay leaf
2 sprigs fresh thyme
24 littleneck clams, scrubbed
2 tablespoons chopped fresh parsley

1
Heat the oil and 2 tablespoons of butter in a large pot or Dutch oven over medium-high heat. Add the shallot rings and garlic and cook until softened, about 5 minutes.
2
Lightly season the sandshark pieces with salt and pepper, remembering that the stock and clams will add their naturally salty brine to the dish. Add to the pot and sear on each side until lightly golden, turning once. You don't to move the fish too much as it will break up easily. Once golden, remove fish to a shallow bowl and set aside.
3
Deglaze the pot with the white wine and simmer over medium-high heat for 2-3 minutes, until most of the wine has evaporated. Add the stock, tomato puree, hot sauce, bay leaf, and thyme and bring to a boil. Add the littleneck clams, return the liquid to a boil and cover until the clams are cooked and open, discarding any that have not opened. Remove the clams with a slotted spoon and place in the bowl with the sandshark.
4
Continue to cook the sauce over medium-high heat until it has reduced and slightly thickened, about 7 minutes. Stir in the remaining tablespoon of butter and season with salt, pepper, and hot sauce (if using) to taste. Return the sandshark and clams to the sauce and sprinkle with parsley.

132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil, 3 tablespoons unsalted butter, divided, 2 shallots, sliced into thin rings, 2 cloves garlic, minced, and more.

Yes, Littleneck Clam And Sandshark Cioppino falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Littleneck Clam And Sandshark Cioppino

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions