Classic Vegan Clam Chowder Recipe – A Creamy Delight!

Don’t have time to read the full blog post? JUMP TO THE RECIPE HERE!

Craving the comforting warmth of clam chowder but struggling to find a version that aligns with your vegan lifestyle? I was in the same boat until I stumbled upon a game-changer: the Vegan Clam Chowder Recipe. 

There’s something about the creamy, savory broth that brings back memories of cozy evenings, yet the traditional clam chowder’s reliance on dairy and seafood made it a dish I thought I’d have to give up.

That was until I discovered a way to recreate this classic comfort food without compromising my taste or ethical values. By swapping out animal ingredients for plant-based alternatives, I could indulge in this beloved soup again and share it with everyone, regardless of their dietary preferences.

What Is Vegan Clam Chowder?

Vegan clam chowder is a plant-based version of the traditional seafood soup, designed to replicate its rich, creamy texture and oceanic flavors without using any animal products. This innovative dish substitutes clams with alternatives like heart of palm or mushrooms to mimic the seafood’s texture.

At the same time, ingredients such as coconut milk, cashew cream, or almond milk create the soup’s signature creamy base.

Seasonings like seaweed or kelp powder add a distinct sea flavor, making it a delightful option for vegans, vegetarians, and anyone looking to reduce their seafood consumption without sacrificing taste.

Quick Fact – Did you know that seaweed, a key ingredient in vegan clam chowder, is a sustainable crop rich in vitamins and minerals, making it a nutritional powerhouse?

Recipe Directions

• In a blender, combine the soy milk and cashews. Blend until very smooth. Set aside.
• In a large sauce pot over medium heat, add 1 tablespoon of vegan butter. Once heated, add the mushrooms and sauté until the liquid evaporates, about 3 minutes. Add the minced garlic and soy sauce, continuing to sauté until the mushrooms are tender and lightly browned, about 2-4 minutes. Remove the mushrooms from the pot and set aside.
• Using the same pot, wipe it out and return it to the stove. Heat the remaining 2 tablespoons of vegan butter over medium heat. Add the onion and sauté until translucent, about 2-3 minutes. Add celery, carrots, garlic, and thyme, sautéing until the veggies are tender, roughly 5-7 minutes.
• Increase the heat to medium-high, add the white wine, and let it simmer. Once simmering, reduce the heat to medium and allow the wine to reduce for about 3-5 minutes, stirring often.
• Sprinkle flour over the veggies and stir constantly for 30-60 seconds. Gradually stir in the vegetable broth, then add the potatoes, bay leaf, kelp granules, and salt. Bring the mixture to a simmer and cook until the potatoes are tender about 10-15 minutes. Remove and discard the bay leaf.
• Lower the heat to medium-low and slowly incorporate the cashew cream base, stirring well. Season with additional salt if needed and cook for another 3-4 minutes. Remove the pot from heat.
• Stir in the previously set aside mushrooms, lemon juice, and fresh cracked pepper.
• Serve the chowder in your favorite soup bowls, garnished with fresh parsley. Accompany with crackers or crispy bread for a complete meal.

Variations, Add-Ons, And Toppings

Variations

• Protein Boost: Incorporate diced tofu, tempeh, or canned chickpeas for added protein. These can mimic the chunkiness of clams and absorb the soup’s flavors well.
• Vegetable Variety: Beyond the traditional carrots, celery, and potatoes, consider adding corn, peas, or kale for extra color and nutrition.
• Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce for a spicier version to give the chowder a gentle heat.

Add-Ons

• Seaweed: Add different types of seaweed, like dulse or nori, in flakes or strips to enhance the ocean flavor.
• Creamy Elements: For an even creamier texture, blend in some avocado with the cashew cream or stir in some vegan sour cream before serving.
• Grains: Quinoa or wild rice can add texture and make the soup more filling.

Toppings

• Fresh Herbs: Chopped parsley, chives, or dill not only add a pop of color but also fresh, aromatic flavors.
• Crunchy Croutons: Homemade or store-bought croutons offer a delightful crunch, contrasting the creamy soup.
• Vegan Bacon Bits: Sprinkle over some vegan bacon bits for a smoky flavor that complements the chowder beautifully.
• Nutritional Yeast: A sprinkle of nutritional yeast before serving can add a cheesy flavor and extra vitamins.
• Lemon Zest: A bit of lemon zest can brighten the dish with a light, citrusy note.

Vegetable Substitutions

• Mushrooms: Ideal for replacing meat due to their umami flavor and meaty texture. Great in burgers, stews, and gravies.
• Jackfruit: Unripe jackfruit has a texture similar to pulled pork, making it perfect for BBQ sandwiches and tacos.
• Cauliflower: Can mimic chicken or beef in stir-fries or be used as a steak alternative.
• Eggplant: Its spongy texture absorbs flavors well, making it suitable for lasagna, moussaka, or as a meat substitute in curries.
• Lentils: A great ground beef alternative, perfect for making vegan Bolognese, meatloaf, or tacos.
• Chickpeas: Can replace chicken or tuna in salads, sandwiches, or wraps.
• Beets: Their earthy flavor and meaty texture work well in vegan burgers and salads.
• Sweet Potatoes: Offer a sweet and hearty base for vegan dishes, acting as a filling stand-in for meat in curries, stews, and casseroles.
• Zucchini: Can be spiralized as a noodle substitute or used instead of meat in lasagna.
• Butternut Squash: Its sweet, nutty flavor is excellent in soups, purees, or as a filling in ravioli and tacos.

Quick Tip – Blend cooked cauliflower or white beans into your broth for a creamy vegan soup without the heaviness. They thicken naturally, adding richness without dairy.

Best Side Dishes

1. Sourdough Bread It is perfect for dipping into the chowder and adds a tangy contrast.
2. Cornbread A sweet and savory complement to the creamy soup.
3. Roasted Vegetables Brussels sprouts, carrots, or asparagus offer a crispy, nutritious side.
4. Green Salad A fresh salad with a light vinaigrette balances the richness of the chowder.
5. Quinoa Salad Adds a protein-packed, hearty element to the meal.
6. Steamed Kale or Spinach Simple greens seasoned with garlic add a healthful touch.
7. Garlic Bread For an extra garlic punch and a crispy texture.
8. Sweet Potato Fries Their sweetness contrasts nicely with the savory chowder.
9. Coleslaw A refreshing, crunchy side that adds a different texture.
10. Wild Rice Offers a nutty flavor and chewy texture that complements the creamy soup.

How To Serve?

• Warm Bowls: Preheat your bowls before serving to keep the chowder hot longer.
• Garnish Wisely: Sprinkle fresh herbs like parsley or chives on top for color and flavor. A dash of black pepper or paprika can add a bit of spice.
• Lemon Wedges: Serve with lemon wedges on the side; a squeeze of lemon juice can brighten the flavors.
• Crusty Bread: Offer slices of crusty bread or a warm baguette to dip into the chowder.
• Side Salad: Pair with a crisp green salad dressed with a light vinaigrette to balance the creaminess of the chowder.
• Oyster Crackers: Traditional with New England clam chowder, oyster crackers, or vegan croutons add a crunchy texture.
• Fresh Cracked Pepper: Allow guests to add fresh cracked pepper to taste, enhancing the soup’s flavors.
• Olive Oil Drizzle: A drizzle of good quality olive oil on top before serving can add a rich depth.
• Serving Size: Serve in moderate portions; the chowder is filling and rich.
• Wine Pairing: Serve a white wine, such as a crisp Chardonnay or Sauvignon Blanc, that complements the chowder’s creamy, savory flavor.

Quick Tip – To deepen the flavors of your vegan dishes, roast vegetables before adding them to soups or stews. This technique caramelizes their natural sugars, enhancing their taste and aroma.

Storage & Make Ahead

• Storage: Once prepared, store vegan clam chowder in an airtight container in the refrigerator for up to 3-4 days. Ensure it’s cooled completely before sealing to maintain freshness.
• Make Ahead: Prepare the chowder up to 2 days in advance, excluding any toppings. Allow it to cool completely, then refrigerate in an airtight container. Reheat gently on the stovetop, stirring occasionally, before serving. This make-ahead option is perfect for convenient meal planning or entertaining.

Quick Fact – Did you know that kelp granules, used in vegan clam chowder, are a great source of iodine and impart a subtle sea flavor, mimicking traditional clam chowder?

Frequently Asked Questions

Can I Make Vegan Clam Chowder Gluten-Free?

Yes, you can easily make Vegan Clam Chowder gluten-free by substituting the all-purpose flour for a gluten-free blend in the soup base. Additionally, ensure that any store-bought ingredients, such as vegetable broth or soy sauce (tamari is naturally gluten-free), are certified gluten-free. This simple swap keeps the taste and texture of the chowder intact.

How Can I Add More Protein To This Chowder?

To increase the protein content of your Vegan Clam Chowder, consider adding legumes such as white beans or chickpeas, which blend seamlessly into the soup while maintaining its creamy texture.

Another option is to incorporate cubed tofu or tempeh, which will absorb the chowder flavors. These additions make the soup more filling and nutritious.

What Are The Best Mushrooms To Use For A Seafood-Like Texture?

For a seafood-like texture, king oyster mushrooms are an excellent choice due to their tender yet chewy texture, closely mimicking clams. When thinly sliced, Shiitake mushrooms offer a great texture and a deep, umami flavor.

As the recipe suggests, white button mushrooms are more readily available and still provide a satisfying texture and flavor when cut into half-inch pieces.

Can I Prepare Vegan Clam Chowder Ahead Of Time?

Absolutely. Vegan Clam Chowder can be prepared beforehand, making it a great option for meal prep or serving guests. Simply follow the recipe, let the chowder cool completely, and then store it in an airtight container in the refrigerator for up to 3-4 days.

Reheat it on the stove over medium heat, stirring occasionally. If the chowder thickens too much upon cooling, you may need to add a little vegetable broth or water to reach your desired consistency.

Is This Chowder Suitable For Freezing?

Vegan Clam Chowder is suitable for freezing, except for the potatoes, which can become grainy after freezing and thawing. For best results, consider making the chowder without the potatoes and adding freshly cooked potatoes when ready to serve it after thawing.

Freeze the soup in airtight containers or heavy-duty freezer bags for up to 2 months. Thaw overnight in the refrigerator before reheating on the stove.