- Cover pan bottom with 1/4 cup olive oil
- Add 3- 4 yellow onions processed (close to minced) now transfer to a pot or start in a pot if you want
- *1/4 head of celery (4 stalks close to minced)
- *1/2 bunch parsley
- Take a large can of chopped clams and juice (about 6-8 cans)
- Use garlic (that was marinated in olive oil) 1 heaping tablespoon (about 4 cloves)
- 2 gallons of tomatoes chopped (roughly, 3 blenders full equals 1 gallon)
- 1/2 bottle of sherry (no cream or cooking sherry) (you can use frozen orange juice for this instead for a virgin so-to-speak chopino/cioppino) (I won't be using sherry, but I do know that the alcohol has cooked out when my aunt makes it, so I have no problem eating hers. I just don't want to buy it for my own home because we don't drink and such)
Add 2 1/2 to 3 lbs clams, large shrimp, scallops, cook a little bit longer in a real big pot put in cracked crab.
Salt to taste.
If bitter, just keep tasting as it goes along and add 1/4 cup sugar to get rid of bitterness, if needed.
* starred items are mixed/chopped in a food processor
Serve with French bread to sop up all the juices; this is a messy, but good, meal!
From Aunt Virgie (1969) who got it from someone in San Fransisco. Then this was told to Wendy on December 24, 2004 (Christmas eve while eating some) by Aunt Nonnie.
My youngest eating trust me she may not look happy but she ate for almost an hour straight (she loves the stuff) those clean little arms by the end of eating where bright red from the tomato juice in the dinner.
This is my middle daughter eating she is a little pickier she likes it but wants me to do all the hard work of cracking the shells and such.
Pictures added new years day after we came back from California for 2008 Christmas.
On a total side note, here is a place that sells cool aprons. I want to get some of these in the future, just not right now.