Fresh Coast Clam Chowder

Yield: Serves 3-4

Photo and recipe by Dan Clapson


½ cup (120 mL) white wine

1 cup (240 mL) water

1 lemon, zested and juiced

1 clove garlic, minced

½ teaspoon salt

20 fresh manila clams, washed and scrubbed

4 cups (1 L) chicken stock

1 cup (240 mL) water

3 red potatoes, diced

2 shallots, diced

1 small zucchini, diced

3 cups spring greens

6 radishes, diced

2 Tbs (30 mL) basil pesto

salt and pepper, to season


  1. Place the first 5 ingredients in a large pan and bring to a simmer on medium-high heat. Once simmering, add clams and cover. Let cook, shaking the pan occasionally until all of the clams pop open, about 5 minutes or so.
  2. Remove from heat, transfer cooked clams to a bowl and allow to cool. Reserve remaining liquid from pan.
  3. Next, place remaining liquid from the pan, along with the chicken stock and water into a medium pot and bring to a boil on medium-high heat.
  4. Add in the potatoes, shallots and zucchini, reduce to medium heat and let cook until potatoes are tender, approximately 10 minutes.
  5. While they are cooking, remove all clam meat from the shells, and give a rough chop.
  6. Once the potatoes are tender, add the chopped clam meat, as well as the remaining ingredients and let cook for another 10 minutes.
  7. Finally, season to taste with salt and pepper before serving.

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