Top Clams dishes in Toronto

Briny fresh clams stir-fried with fermented black bean, garlic, and chili — punchy, salty, and best eaten immediately over rice

Rich, cream-forward Maritime-style chowder packed with clams — a warming counterpoint to the raw bar

Tender littleneck clams that open in the bag and drink in the sauce — underrated compared to the crab but worth adding to a larger order

Creamy New England-style chowder that regulars return for — a grounding option when the raw bar isn't calling

Creamy chowder served in a cup or bowl — a warming complement to the seafood mains, especially in colder months

Creamy New England-style chowder — a solid starter especially in colder months, consistent across visits

Creamy New England-style chowder with a good clam-to-potato ratio — solid comfort, especially in colder months

Briny clams that collect the sauce well; a dependable add-on when splitting a larger order across a group

Manila or littleneck clams wok-fired with fermented black bean and garlic — a reliable Cantonese workhorse done competently here.

Tender and briny, clams are a good addition to a mixed boil but rarely the star — best combined with crab rather than ordered alone

A creamy, properly seasoned chowder that earns its place on a seafood-forward menu — good comfort when the Toronto cold sets in.

Briny littlenecks steamed in white wine and garlic, best soaked up with crusty bread

Briny, saucy, and built for rice — a dependable supporting dish when the table has ordered live seafood as the centerpiece