Red Clam Chowder


Cooking with One Chef One CriticSan Francisco is famous for its seafood and its restaurants. Thousands of Italian immigrants settled there and brought their cooking styles with them. You’ll see the Italian influence reflected on the menus of many restaurants in “that city by the bay.” (Thank you, Tony Bennett.) In Newfoundland we favour dairybased chowder, but in San Francisco it’s tomato all the way.

  • Yield: 4


  • 1 tbsp (15 mL) canola oil
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and diced
  • 2 potatoes, peeled and diced
  • 1 rib celery, diced
  • 4 large tomatoes, diced
  • 1 tbsp (15 mL) rice
  • 8 cups (2 L) water or fish stock
  • 2 tins clams with juice, 10 fl oz (284 mL) each
  • 1 tbsp (15 mL) extra virgin olive oil
  • salt and pepper to taste
  • grated Parmesan, to taste
  • ¼ cup (60 mL) fresh parsley, finely chopped
How to Make It
  1. Heat canola oil in soup pot on medium. Add onion and garlic and cook until onion is translucent. Add remaining vegetables, except tomatoes, and salt and pepper. Cook and stir for a few minutes. Add tomatoes and rice. Pour water or stock into pot. Bring pot to a boil and reduce heat to low. Simmer for 30 minutes.
  2. Add clams and their juice. Olive oil may now be stirred through the chowder as a flavour boost. Season with salt and pepper to taste. Simmer for 10 minutes more. Serve chowder in bowls with grated Parmesan and parsley sprinkled over top.

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