Italian Cioppino Recipe
Summary
Ingredients
| Spaghetti sauce mix | 1 1⁄2 Ounce (1 envelope) | |
| Tomato puree | 2 Cup (32 tbs) (Progresso®) | |
| Canned whole peeled tomatoes with basil | 28 Ounce (Progresso®) | |
| Green onions | 3 Tablespoon, finely chopped (3 medium sized) | |
| Green bell pepper | 1 Cup (16 tbs), diced (1 medium sized) | |
| Dried basil leaves | 1 Teaspoon | |
| Red pepper sauce | 1⁄4 Teaspoon | |
| Dry white wine/Clam juice | 2 1⁄2 Cup (40 tbs) | |
| Uncooked clams in shells | 2 Pound, scrubbed | |
| Uncooked prawns/Large shrimp | 1 1⁄2 Pound (peeled and deveined) |
Nutrition Facts
Serving size
Calories 499 Calories from Fat 23
% Daily Value*
Total Fat 4 g6.6%
Saturated Fat 0.27 g1.4%
Trans Fat 0 g
Cholesterol 77.1 mg25.7%
Sodium 1849.9 mg77.1%
Total Carbohydrates 40 g13.5%
Dietary Fiber 3.6 g14.5%
Sugars 9 g
Protein 62 g124.2%
Vitamin A 39.1% Vitamin C 125.1%
Calcium 16.1% Iron 192%
*Based on a 2000 Calorie diet
Directions
2. Discard any broken-shell or open (dead) clams. Arrange clams and prawns in large pot or kettle. Pour tomato mixture over shellfish. Cover and simmer about 30 minutes or until prawns are pink and firm. Discard any unopened clams.
Chef
