Food Guide

5 Tastiest Clam Varieties to Make the Perfect Cioppino

Welcome to the wonderful world of Cioppino, a classic San Francisco seafood stew that’s so delicious, you’ll be saying “Hello, Cioppino” to your neighbors for days. The only problem is, what’s the best clam for cioppino?

Manila Clams

Manila Clams are the perfect choice for Cioppino.

They’re small, so they’re easy to eat and they also have a lot of flavor.

The most important part of a good Cioppino is the broth, and Manila Clams contribute a lot of flavor to the broth with their natural saltiness.

They’re also very tender and have a delicious, sweet flavor.

Another great thing about Manila Clams is that they’re local to the West Coast, so they’re easy to find and usually pretty inexpensive.

Some other good clam choices for Cioppino are littleneck clams, cherrystone clams, and even mussels.

If you’re looking for a great Cioppino recipe, look no further than the one I’ve included below.

It’s easy to make and it’s also very delicious.

I hope you enjoy it!.

Cioppino is a seafood stew that’s very popular on the West Coast.

It’s a great way to enjoy a lot of different types of seafood in one dish.

The broth is usually very flavorful and it’s also very versatile.

You can use any type of seafood you like in Cioppino.

Some people even use vegetables like mushrooms or tomatoes.

The most important part of Cioppino is the broth.

It’s usually made with a combination of white wine, garlic, and onion.

You can also add herbs like parsley or oregano.

GreenLip Mussels

Green-lipped mussels are a type of clam that is native to New Zealand.

They are also known as greenshell mussels or New Zealand green mussels.

They are considered to be a delicacy in many parts of the world, and they are often used in seafood dishes.

Green-lipped mussels are especially popular in Italian cuisine, where they are used in a variety of dishes, including pasta sauces and seafood dishes.

They are also used in French cuisine, where they are often served as a starter or appetizer.

In addition, green-lipped mussels are also used in Pacific Rim cuisine, where they are used in dishes that combine Asian and Pacific Island flavors.

Oyster Po’ Boys

For a New England take on this Italian-American classic, try oyster po’ boys instead of the traditional clam. For a lighter, fresher spin, consider},

Oyster po’ boys are a delicious and fun way to enjoy oysters.

These sandwiches are made with oysters, typically from the Gulf of Mexico, which are breaded and fried.

They are served on a hero roll with lettuce, tomato, and mayonnaise.

It’s a simple but delicious combination that is sure to be a hit.

If you are looking for a more traditional clam for cioppino, consider using fresh clams from the local fish market.

Look for clams that are fresh and smell like seawater.

Steam the clams in a pot with some white wine and onion until they open.

Discard any clams that do not open.

Use the clams and their broth as a base for your cioppino.


Cioppino is a seafood stew that originated in San Francisco, California.

It is made with a variety of fish and shellfish, as well as vegetables and Italian spices.

Some people also add pasta to their cioppino.

One of the key ingredients in cioppino is clams.

The most commonly used clams are littleneck clams.

These clams are small, and they have a sweet, mild flavor that is perfect for the stew.

They also add a nice, slightly chewy texture to the dish.

Cioppino is a hearty and filling meal, and it is perfect for cold winter nights.

It is also a fairly easy dish to make, and it can be a great way to use up any leftover seafood that you may have in your refrigerator.

Durty Blanc

If you’re looking for the perfect clam to use in your next cioppino, look no further than Durty Blanc.

These little neck clams are perfect for adding a touch of sweetness to your dish.

They’re also a great source of protein and other nutrients, making them a healthy choice for your family.

Plus, they’re sustainably harvested and certified organic, so you can feel good about using them in your cooking.

Another great choice for cioppino is Miyagis.

These Japanese-style clams are small but mighty, packing a lot of flavor in each bite.

They’re also pre-cooked, which makes them a convenient and easy-to-use option for busy chefs.

Plus, they’re low in calories and high in protein, making them a great choice for anyone who’s trying to eat healthy.


And the winner for the best clam for cioppino, our flagship shellfish, is.

Manilas Clams! This is obviously a biased conclusion based on our flagship shellfish.

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Emily W.

Emily Wong is an Asian-American food writer the founder of With nearly 8 years of experience, she has a passion for making cooking accessible to everyone and sharing her personal experiences with food. Emily's vision for is to create a community of food lovers who are passionate about cooking, eating, and sharing their experiences with others. Read my story
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