If there was only one seafood based soup I absolutely love it would be the New England style Clam Chowder! Today I’m going to share with you a fool proof, surprisingly easy way to make Vegan Clam Chowder right at home!
No need to purchase, prepare and cook fresh clams for this vegan clam chowder. No risk of food poisoning either!
A creamy, rich and incredibly flavorful bowl of clam chowder soup is so comforting. It reminds me of family trips to Vancouver and Victoria.
It also reminds me of special dinners out with a delicious soup to start.
It’s been years now since I’ve had a traditional clam chowder soup. Recently my husband and I were delighted to see one of our favorite Edmonton restaurants, Die Pie had it on their menu-vegan style!
This soup was so fantastic. It was creamy, rich, hearty and brought back so many memories for me! I decided I just had to recreate it at home to share with all of you guys!
Can vegans eat clam chowder?
Vegans cannot eat a traditional clam chowder because vegans do not consume shellfish or dairy! I’m going to show you what we will use to replace the clams and cream in this vegan clam chowder. Don’t worry-it’s gonna taste amazing!
How do you thicken new England clam chowder?
So when doing research for this recipe, it seems that most traditional clam chowders rely on a classic rue to thicken their soups. This is a mixture of flour and butter, with cream or milk added.
For our vegan clam chowder we will be using the same technique with vegan ingredients. You will need a plant based butter, all purpose flour and plant milk. For this recipe I’ve gone with vegan Becel and Silk Soy Original.
How to make clam chowder vegan
The dairy will be taken care of by replacing milk with the plant milk, and butter with a vegan version.
To replace the clams for a vegan clam chowder soup we will be using mushrooms! Mushrooms have the same chewy texture and mouth feel as clams. They also have an intense umami flavor which is just perfect for replacing any type of meat.
Of course, mushrooms do not have the same ocean flavors as clams do. In order to get the same sea flavors in our vegan clam chowder soup, we will need some seaweed and some Old Bay Seasoning.
You can use nori or doulce for this recipe. Nori sheets are readily available at almost all grocery stores. They are used for making sushi. This is what I’ve decided to use for our vegan clam chowder in order to make it easy for you guys!
A lot of traditional clam chowder recipes also call for bacon or pork. For our vegan clam chowder we will be using a little liquid smoke and smoked paprika to add depth of flavor.
What’s the difference between New England clam chowder and Manhattan clam chowder?
There is a big difference when you compare a New England (also known as Boston) Clam Chowder to a Manhattan style clam chowder.
A New England clam chowder will always be a creamy based soup. Thick, rich and white in colour. A Manhattan style clam chowder has a tomato based, thin broth.
I personally much prefer the New England style clam chowder! You guys will have to let me know what you think of Manhattan style clam chowder. If I get enough requests I’ll go ahead and make a vegan version for you guys!
Is Vegan Clam Chowder Healthy?
When you compare this vegan clam chowder soup to a traditional one, you’ll see it’s quite a bit healthier. There is no cholesterol, and you don’t need to worry about heavy metals or other contaminants seafood often has.
This soup is such a great option because it’s allergy friendly. By substituting the dairy and switching the clams for mushrooms, people who are allergic to shellfish or milk can now enjoy this flavorful chowder!
You can feel good about eating this delicious vegan soup, knowing that it is 100% cruelty free!
Is clam chowder a soup or a stew
A chowder’s consistency is in between that of a thin soup and a super thick stew. This vegan clam chowder thickens up beautifully. It has the same thick, creamy texture that a traditional clam chowder soup has.
You can serve this vegan new England chowder as a starter to a large supper, or have it as a perfect soup and sandwich for lunch.
Here are a few other vegan soup ideas for you to try next!
In addition, this soup is just lovey served with fresh parsley and a loaf of homemade bread.
How to make vegan clam chowder soup:
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To start, we will be sauteing our mushrooms and nori in some vegan butter until they are soft and tender. I like to sprinkle them with salt, garlic powder, and the smoked paprika to enhance the flavor.
Remove the mushrooms and nori from the pot and add some more vegan butter. Sprinkle in some all purpose flour and stir for a minute.
Slowly add in the plant milk and continue stirring until the rue thickens.
Add in the vegetable broth, seasonings and vegetables. Cook until the veggies are tender.
Lastly fold in the sauteed mushrooms and nori.
Swirl the cashew cream through the soup just before serving to add a little flare and richness!
This vegan clam chowder soup is rich, creamy, and full of the flavors of the sea. Allergy friendly and cruelty free, this healthy alternative will have you making vegan clam chowder again and again!
Vegan clam chowder
2tspold bay seasoning
1sheetNori wrapfinely ground
2tbspall purpose flour
4cupscooked potatoespeeled and diced
fresh cracked black pepperto taste
cashew creamswirled into soup to serve
Place the soup pot over medium heat.
Wash and pat dry the mushrooms. Remove the stems from the mushroom caps. Set the caps aside for a different recipe.
Slice the mushroom stems into small rounds.
Saute the mushroom stems with 2 tablespoons of vegan butter, salt, and garlic powder.
Break the nori sheet into smaller pieces that are easily able to fit into your spice grinder. Using a spice grinder or coffee grinder, pulse the nori sheet until very fine.
Sprinkle the nori, old bay seasoning, and liquid smoke into the soup pot with the mushrooms.
Add the diced onion and celery, along with the 1/2 cup of water.
Cook for 5 minutes, until the onion is soft.
Remove the vegetables from the soup pot and set aside.
Add the remaining 2 tablespoons of vegan butter into the soup pot.
Sprinkle the flour over the butter and whisk until no lumps remain.
Slowly pour the plant milk into the pot. Whisk until the mixture has thickened.
Add back in the vegetables, veggie broth, and diced potatoes.
Dissolve the miso paste in 1/4 cup of hot water and add this into the soup.
Allow the soup to cook for an additional 5 minutes.
Serve with cashew cream,fresh parsley, fresh cracked pepper and smoked paprika to taste.
If you do not have enough mushroom stems to reach the full 2 cups, you may use the mushroom caps. The stems more closely resemble clams, but there will be no difference in taste if you choose to use the mushroom caps.
The nori will not grind up well if it gets wet. It’s really important to keep the sheet dry and to break it up into smaller pieces before grinding it up.
Be sure to dissolve the miso paste in hot water before adding it to the soup to ensure no lumps!
***calorie and nutrition information is an estimate.
What sandwich goes good with clam chowder?
One of my favorite ways to serve this soup is along side my chickpea salad sandwich. This sandwich is a dupe for tuna salad and is the perfect accompaniment for sticking with a seafood theme.
Megan Kerry is a Vegan Lifestyle Educator and Licensed Practical Nurse. Her content focuses on vegan recipes and ethical living. She is a mom of four children, a long time vegan, and an even longer time foodie. She loves veganizing any and all dishes and sharing her recipes and lifestyle tips with all of you!