Italian Cioppino Recipe
Feast on a delicious stew made with tomatoes and shellfish. 
Summary
Prepration Time20 MinutesCooking Time85 Minutes
Difficulty LevelMediumHealth IndexAverage
Main IngredientSeafood
Ingredients
1 envelope (1 1/2 oz) spaghetti sauce mix
2 cups Progresso® tomato puree (from 28-oz can)
1 can (28 oz) Progresso® whole peeled tomatoes with basil (Italian style), undrained
3 medium green onions, finely chopped (3 tablespoons)
1 medium green bell pepper, diced (1 cup)
1 teaspoon dried basil leaves
1/4 teaspoon red pepper sauce
2 1/2 cups dry white wine or clam juice
2 lb uncooked clams in shells, scrubbed
1 1/2 lb uncooked prawns or large shrimp, peeled and deveined
How to make Italian Cioppino
1. Mix sauce mix, tomato puree and tomatoes in 3-quart saucepan, breaking up tomatoes. Stir in onions, bell pepper, basil and pepper sauce. Heat to boiling; reduce heat. Simmer uncovered 25 to 30 minutes or until bell pepper is tender. Stir in wine. Simmer 5 minutes.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.
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Italian Cioppino
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