Chapin’s Seafood Cioppino

Executive Chef Kevin Violet of Chapin’s Restaurant has worked in some very fine kitchens.  He completed his culinary internship at the Chatham Bars Inn and has worked at a resort in Bar Harbor, Maine and at the famous Ritz Carlton in Boston.

While Chapin’s is a family style restaurant,they have an outstanding catering operation headed by Executive Chef Kevin Violet.  Their catering can be very upscale;some of their clients include the producers of the Rachel Ray show.

Chef Kevin Violet shares with you his recipe for Chapin’s Seafood Cioppino.

Seafood Cioppino
(Serves 4-6)

1/4 cup oil
1 rib celery, chopped
1 onion, diced
2 cloves garlic, chopped
2 cups white wine
2 cups clam juice
1 -  28 oz. can of diced tomatoes
1 cup tomato sauce
1 lemon, juiced
1 teaspoon dried basil
1 teaspoon oregano
Red pepper flakes to taste
Salt & fresh cracked black pepper
5 medium shrimp
4 sea scallops
1/2 lb. of lobster meat
8-10 mussels
5 little neck clams
Chopped Italian parsley

1. On low heat, sauté the celery and onions with the olive oil.  Add all the rest of the ingredients except the seafood and parsley.  Simmer for 1 hour and season to taste.

2. Add the shrimp, scallops and lobster and simmer for 5 minutes than add the mussels and little necks and simmer until they have opened.  Garnish with parsley.

3. Serve in a bowl by itself or over your favorite pasta or with lots of bread.

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