Vegan Clam Chowder
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.
Creamy thick vegan chowder with hearts of palm and mushrooms that taste remarkably like real clams.
Nutrition per serving
Ingredients
Chowder
Spices
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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