How to Make the Perfect Vegan Clam Chowder
American · Medium · 50 min · 6 servings
This hearty vegan clam chowder uses hearts of palm and king oyster mushrooms to perfectly mimic the briny chewy texture of clams in a thick and creamy plant-based broth. It is completely dairy-free and vegan while delivering all the comforting flavors of the classic New England original.
Why this recipe works
This Vegan Clam Chowder recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 50 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 290 calories with 7g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 1 can hearts of palm drained and roughly chopped
- 8 ounces king oyster mushrooms torn into pieces
- 3 medium Yukon Gold potatoes peeled and diced
- 1 can full-fat coconut milk
- 2 cups vegetable broth
- 2 stalks celery diced
- 1 teaspoon Old Bay seasoning
- 2 tablespoons vegan butter
Step by step instructions
Step 1: Saute the Vegetables
Melt vegan butter in a large pot over medium heat. Add diced celery and cook for 3 to 4 minutes until softened. Add Old Bay seasoning and stir to coat the vegetables in the spice.
Step 2: Add Potatoes and Broth
Add diced potatoes and vegetable broth to the pot. Bring to a boil then reduce heat and simmer for 15 minutes until potatoes are fork-tender.
Step 3: Add Coconut Milk and Seafood Substitutes
Stir in coconut milk hearts of palm and torn king oyster mushrooms. The hearts of palm mimics the texture of clams beautifully. Simmer for 8 to 10 minutes until mushrooms are tender.
Step 4: Thicken the Chowder
Use a potato masher to roughly mash some of the potatoes directly in the pot to naturally thicken the chowder. Alternatively remove 1 cup of the chowder blend until smooth and stir back in.
Step 5: Season and Serve
Taste and season with salt pepper and additional Old Bay. Ladle into bowls and garnish with fresh parsley oyster crackers and a drizzle of vegan cream. Serve with crusty sourdough bread.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- king oyster mushrooms → jackfruit shredded into small pieces for a different but equally convincing texture
- full-fat coconut milk → cashew cream for a more neutral flavor without any hint of coconut
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Using light coconut milk instead of full-fat which results in a thin watery chowder without the desired creamy richness
- Overcooking the hearts of palm until they become too soft and lose their pleasing chewy clam-like texture
Nutrition facts
Per serving: 290 calories, 7g protein, 36g carbs, 14g fat, 4g fiber.
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