Food Day Canada (Saturday, August 5th, 2017) is a chance for all Canadians to join hands in one massive celebration in praise of our farmers and fishers; our chefs and researchers… and, above all, our home cooks.

To celebrate we are featuring an uber Canadian entrée with every ingredient sourced from Canada - from coast to coast. Below is a recipe for all you home cooks, so you can continue the celebration at home.

Wild BC Lingcod with Steamed Clams, Ontario Farm Vegetables, Shelling beans and Tomato Saffron Broth


  • 1 lb clams
  • 1 cup white wine
  • 1 bay leaf
  • 2 sprigs thyme
  • 2 cloves garlic, peeled

Soak clams in a salt water bath (3 litres of water with 1 cup of salt) for 45 minutes. 

Add wine, bay leaf, garlic and thyme to a pot and bring to a boil. Add the clams, then cover the pot, turn heat to medium and cook the clams for 4-5 minutes. When the shells have opened, remove the clams from the pot and set aside. 

Shelling Beans

  • 2 lbs shelling beans
  • 1 medium onion, peeled
  • 1 clove of garlic, crushed
  • 1 bouquet garni

In a heavy soup pot or dutch oven, combine the shelling beans, onion, garlic and bouquet garni with 4 cups of water. Bring to a boil. Add salt to taste. Reduce heat, cover and simmer for 30 minutes. Remove and discard the onion and garlic.

Tomato Saffron Broth

  • 2 tbsp olive oil
  • 2 garlic cloves, thinly sliced
  • 1 14.5-ounce can whole peeled tomatoes, drained
  • ¼ cup dry white wine
  • 2 bay leaves
  • pinch of saffron threads
  • kosher salt and freshly ground black pepper

Heat oil in a medium skillet over medium heat. Add garlic, stirring often, until fragrant (garlic should not take on any colour), about 3 minutes.

Add tomatoes, crushing with your hands as you add them, wine, bay leaves, saffron, and ½ cup of water. Bring to a boil, then reduce heat and simmer until flavours meld, 5–7 minutes. Season with salt and pepper.

For the farm vegetables, go to a local farmers market and select whatever is fresh and local.

Roast the Lingcod, then place on a dish with vegetables, shelling beans and clams. Pour broth overtop. Serves 4.