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Oct 1, 2007 12:53 PM

Clam Juice in Toronto

Any ideas where I can get clam juice in Toronto? I need 24 cups of it, so little wee jars are not going to be practical.
Thank you.

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  1. Don't know why you need so much but as clam juice is the juice from fresh shucked clams unless you are going to buy the clams yourself and shuck them, you don't have many alternatives to the small bottles. You may want to ask at your local fishmonger.

    2 Replies
    1. re: bakerboyz

      It's for a triple recipe of shrimp bisque. that's why so much.

      1. re: MichaelMToronto

        The recipe most likely calls for clam juice as substitute for fish stock--a very common practice as making fish stock is not always practical. Since you need so much, making fish stock would be the way to go. Get some bones and heads from your local fish store ( any lean white sea fish--not lake fish or fatty fish such as salmon) and go to town. Should take less than an hour and be considerably less expensive than clam juice.

    2. Try some instant Ajinomoto dashi in jars--an OK stand-in for fish stock.

      1. And if you don't have the time to make your own fish stock, Pisces at Yonge and Summerhill makes a very decent , not too-intensely flavoured fish stock (which would be a good thing for the shrimp bisque), available in 500ml portions. I think they sell it for something like $5 or $6 a container; call ahead to be sure, as it's been a while since I last bought some.

        Of course, what would probably even be more yummy would be to make the whole damn thing from a stock made from shrimp shells; but where you'd find enough shells to make that much stock is beyond my hounding-knowledge! Unless you ate a huge pile of shrimp first...

        fwiw: don't use a crab or lobster stock as a base, you'll blow away the subtle shrimp flavour.

        1. I just bought a one quart can of clam juice (1.360 litres, or just over 5 cups) for $2.99 from Diana Seafood. That's the cheapest I've ever seen.

          2 Replies
          1. re: Full tummy

            I've found that canned clam juice has a tinny( metallic ) taste --that's why I only use bottled juice in place of fish stock