Jun 20, 2014
Vegan New England Clam Chowder
Ahoy, mates! New England Clam Chowder ahead! Yup, I’m a “chowda” fan. Growing up on Long Island we had some of the world’s best clams. Every summer our family would vacation in the Hamptons where my parents, aunt and uncle would dig for those renowned Little Necks. The result was clams on the half shell, clam bakes and oodles of clam chowder.
I can say with confidence that this vegan version is pretty darn close to the traditional, velvety chowder many of us have grown to love. Using blended cashews makes it just as creamy. And the real secret to this soup is the texture from the shiitake mushroom stems. They’re slightly chewy, just like clams!
- 2 pounds potatoes, cubed (red skins are good for this, but russets work just as well)
- 1 onion, diced
- 2 celery ribs, diced
- 1 cup diced red bell pepper
- 1 cup diced carrot
- 2 cups shiitake mushrooms, diced (stems included!*)
- 2 TBS Spike salt-free seasoning
- 2 bay leaves
- 1 TBS fresh, chopped thyme
- 1 cup cashews
- 1 tsp tamari or other low sodium soy sauce (optional and to taste)
- 1 TBS sea vegetables, such as dulse flakes or kelp granules (or both)
- ground black pepper and fresh thyme for garnish
- Cover the potatoes in twice as much water as they take up in the pot.
- Add the remaining ingredients, except for the cashews and stir to combine.
- Cover and simmer until the potatoes are tender.
- Place the cashews and 1 cup of water in a high-powered blender and blend until smooth.
- Add a bit of the soup broth and about ⅓ of the cooked potatoes to the blended cashews and blend again until smooth. Add more soup broth if needed to blend.
- Add this mixture to the pot and stir well to combine.
- Remove bay leaves.
- Garnish with some freshly ground black pepper and a sprig of fresh thyme if desired.
Serves 4-6. Enjoy!