As seen in one of our Saturday Recipe Classes taught by Chef Josh Archibald, Executive chef of Wayfarer Restaurant, Cannon Beach; also done by Chef Bob in our 2011 May Dinner Show.


  • 2 cups razor clam sauce (see recipe)

  • Saffron aioli (see recipe below)
  • Bruschetta
  • 2 tablespoons EVOO
  • 1 lemon, wash, half
  • 1 shallot, small dice
  • ½ cup dry white wine
  • 5-7 steamer clams
  • 4 mussels, debearded, rinsed
  • 4 ounce salmon bellies, cut even pieces
  • 4 ounce black rockfish
  • 4 clams, cleaned
  • To taste, salt, chives, EVOO


Warm a sauté pan, add EVOO. Add shallot, garlic and pinch of salt; sauté until aromatic. Add wine and clam sauce, bring to boil. Add clams and cover. Allow to come to a boil, remove lid, and add salmon and halibut. Stir cover and bring back to boil. Simmer 2-4 minutes then remove lid. Clams and mussels should be open. If not cook longer. Add squeezed lemon and adjust seasonings to taste. Place cioppino into bowls and garnish with chives and drizzle of EVOO. Serve with Bruschetta and saffron aioli.



  • ¼ cup white wine

  • Small pinch saffron
  • 1 egg yolk
  • 2 Tablespoon warm water
  • ½ teaspoon dry mustard
  • Lemon, washed, halved
  • ½ teaspoon garlic paste
  • 3 ounce vegetable oil
  • 3 ounce EVOO
  • Salt to taste


In small sauce pan simmer wine and saffron until wine is reduced by half. Cool to room temperature. In a bowl, add water to egg yolk, add juice from ½ lemon, garlic, mustard and pinch salt. Whisk to combine while adding drizzle of vegetable oil and then EVOO. Continue whisking to desired consistency. Adjust seasoning as desired and serve.


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