I am so excited about this soup recipe - bread bowl clam chowder - without the clams! Or cream. This Vegan Clam Chowder is smoky, creamy and brimming with flavor. It is made from a cashew and soy base. A hint of smokiness and nutritional yeast too. Those tender bits of "clam" are actually king oyster mushrooms - diced - and sauteed with white onion, celery and a splash of truffle oil and liquid smoke.
All served in a crusty sourdough bread bowl. If you've ever had a thing for clam chowder - or chowda - you really have to try this recipe..
The vegan subs..
soy creamer and soy milk (instead of dairy cream/milk)
..plus soaked cashews for extra body and texture
king oyster mushrooms (instead of clams)
A note on ingredients. I have to emphasize how important the seasonings are in this recipe. Yes you will easily get the creamy rich texture by using the cashews, potato, soy but the flavor really needs to punch for this soup to be good. And the ingredient accents make that happen
So even if you think the seasoned salt, nutritional yeast, add-in spices or splash of truffle oil I used are all afterthoughts - they are not. They are crucial for molding the flavor of the chowder. Yes the "mushroom clams" will bring a hearty boost of savory, smoky flavor - but you still need a peppery, bright accent of flavors blended into the soup.
My Seasoning... Simple. I used my favorite new spice/salt, Penzey's Seasoned Salt (4/S) - it really is super. It is available online. The ingredients in this seasoning include paprika, onion, rosemary, thyme and even a hint of sugar. Choose a spice that is bright, peppery, maybe a tinge of heat. And again, that splash of truffle oil is really important too. I use a truffle-infused blend with a sunflower oil base - this stuff goes a long way and you will be able to use it in a wide variety of recipes. Truffle oil and mushrooms are a blissful duo.
Vegan Clam Chowder
vegan, serves 4
1 cup soy creamer, plain
1 cup soy milk, plain
1 ¾ cup soaked raw cashews
⅓ cup nutritional yeast
½ teaspoon salt
1 medium potato, peeled/boiled
¾ cup water
⅓ cup white onion
splash truffle oil (white or black)
1 teaspoon extra virgin olive oil
¼ teaspoon fine black pepper
spices (I used Penzey's seasoned salt as my salt so there was plenty of spices built in. You could use any "chowder-friendly" spice blend - paprika and onion work very well)
mushroom "clam" saute:
3-4 king oyster mushrooms, cubed ¼" thick
1 teaspoon truffle oil
2 teaspoon safflower oil
1 cup celery, chopped
½ cup white onion
splash liquid smoke
a few dashes salt (or seasoned salt)
Directions:
1. Soak cashews overnight in salted water. Or for the quick soak method: simmer cashews over medium heat in salted water for 25 minutes.
2. Peel and boil the potato.
3. Add all the ingredients to a high speed blender, aka Vitamix. Blend until creamy. Start on low and blend until all the cashews have blended. Do a taste test and add additional spices and salt as needed. You can also add more liquid if you prefer a thinner coup.
4. You can serve your soup warm - or simmer in a soup pot until ready to serve.
5. For the "clams" prep your veggies. Dice your mushrooms into dice sized bits resembling chopped clams.
6. Add 2 teaspoon oil to saute pan. Add celery, onion and mushrooms to pan - saute over high heat for about 2 minutes. Add a splash of truffle oil and liquid smoke halfway through the cooking process.
7. Serve soup in toasted bread bowls or soup bowls. Add a few spoonfuls of "clams" over top each serving dish.
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Daniela Rodriguez says
This looks so amazing! I used to be a huge fan of clam chowder but didn't know of any vegan recipes until now. If I can't find Penzey's seasoned salt, what could I use instead?
VeggieTart says
Wow. I have to try this! I may just try to get crusty bread and serve on the side.
Kathy Patalsky says
Aw thanks for the comment. I love hearing feedback like that 🙂
And good for u to have FOUR rescued cats! Angel! I am debating getting a second, but even one can b a handful!
So glad u all enjoyed the chowder 🙂
K
Syb says
Hi Kathy! I wanted to let you know I made this recipe last night and LOVED it. I have missed clam chowder, and this tastes just like it! My husband kept raving about it too, and this will definitely become a regular at our house!
Also, I like your photos with you and your tuxedo cat. I have 4 rescued cats, and one of them is a tuxedo cat. 🙂
Marilyn Renee Auman says
I have an allergy to celery.....is it essential to the taste? Is there something else I could substitute?
Katherine Davin says
I am definitely trying this recipe!!
TL says
Looks waaaaayyy too thick and goopy in the photos. Is it quite heavy? How is it without the dairy creamer? I'd like to make this, but it looks like Campbell's mushroom soup before the water or milk has been added....
Rafael Lewis says
Thanks for the recipe! I tried a different Clam Chowder recipe last night that was similar, but the soy creamer completely ruined it. Is there a specific brand you are using? I got the whole foods brand.
rach86 says
Hi, I've just heard there's a new way to make a pizza with a
sourdough crust. You know, that's the part on the bottom. I love the sourdough
taste and think it's a great idea but I've looked through half of Kentucky for
a Pizza Hut that makes one or even knows how.
Has anyone out there found one? Let me know?
Patrick says
We made this tonight for dinner, sans mushrooms, and it was fantastic! It has a surprising clam-y flavor courtesy of the onions, and the sauce wound up being surprisingly thick and delicious. We added extra boiled potatoes to the clam saute - what a treat!
Fast-Paced Foodie says
This is gorgeous!! I grew up on the northeastern coast of Massachusetts so this is a BIG deal for me 🙂 Thank you for always bringing something new and exciting to the table!!!
Yifan says
I made this yesterday as part of a Boston-themed party and it was a HUGE hit!!! Thanks so much for posting it...this was amazing. Also, cashews as a cream substitute can do no wrong 🙂 Would it be okay for me to post a link to this recipe & pictures of my own variation on my blog? Thanks and keep on inspiring!
Kathy Patalsky says
Sure! I'd love that. So glad you loved it!! 🙂
Heather Poire says
Being from new England i can certainly apperciate a Clam chowder- having only seen a few recipes for a vegan version I was super excited to see this post of yours; you are so right the bread bowl is a must!
Michelle says
Wow - this looks mouthwatering! : ) I have two questions...
Whenever savory recipes call for non-dairy creamer, I'm always skeptical that I'll like the finished recipe because non-dairy creamers are VERY sweet, in my opinion. I always look for plain, unflavored creamers, but I haven't been able to find one that isn't sweetened. Do you know of one that is unsweetened, or do you not find the sweetness to be a problem?
Also, what do you think of adding kelp powder to this chowder recipe to get more of a "fishy" taste? I've seen it used in a few no-tuna salad recipes, and I'm wondering if you've tried it.
Thanks so much!!
So Cal Vegan Gal says
holy smokes! This looks so good!! I've bookmarked so many of your recipes and have already prepared lots of them. Thanks for some amazing meals!
Marla says
Must try this soup ~ love all those mushrooms for taste + texture 🙂
TravelingNatural says
Whhhattt! This is crazy! Clam chowder was one of my favorite things to eat during the summer when I lived in Boston! Now that I am doing a 30-day vegan challenge (found your site through another vegan-ista) I can't believe there is a vegan recipe for one of the most unhealthy soups that I indulged in! I love heart you! <3 <3 🙂
Meshel Shoshonah Kaliski says
Is there a recipe for the bread bowl? I have tried making them and they never turn out like the one in your photos.
Kathy Patalsky says
🙂 ..I bought this one. Compliments to La Brea Bakery 🙂 I did however, toast and scoop the bowl!! *pats self on back*
snuffy says
I haven't even thought about clam chowder in ages, but I sure loved it when I was a kid... Def gonna give this a try before the weather warms up too much!
Grace says
Yum! I love clam chowder but recently gave up dairy so I'l have to give this recipe a shot!
Willow says
You have got to be kidding me... this looks so good! I love chowder in a bread bowl, and can't believe I've never thought to make it vegan. Your recipe looks great, thanks for sharing!
Healthyjalapeno says
This looks amazing, and so creamy. A winter dream in a bowl.
[email protected] says
I love the idea of making the bread contain the soup. Eating the bread as well as the soup. Delicious! .. =)
woodslane says
all your recipes sound delicious. where might i find nutritional yeast? i see that it is in a lot of your recipes, what is its purpose? how does it help or flavor the recipe? thank you! really looking forward to trying some of your fabulous recipes!
Kathy Patalsky says
hi! You can find NY at any Whole Foods and now a lot of nutrition stores like The Vitamin Shoppe and such sell it too. More info about is here: http://kblog.lunchboxbunch.com/2010/01/rediscovering-nutritional-yeast-flakes.html