Clam Chowder

Vegan Clam Chowder (Gluten-Free)

Ingredients

Cream Base (see note for alternative)

• 1/2 cup raw cashews, soaked in water 2-4 hours or boiled for 10 minutes

• 3/4 cup unsweetened soy milk (or any plant-based milk)

Blend the soy milk & cashews (discard soaking water) together until very smooth. Set aside.

Mushrooms

• 1 tablespoon vegan butter (or olive oil)

• 8 oz white button mushrooms, cut into ½-inch pieces (or any mushrooms)

• 1 garlic clove, minced

• 1 teaspoon low sodium tamari (sub soy sauce)

In a large sauce pot over medium heat, add 1 tablespoon butter. When heated, add mushrooms and sauté until the liquid evaporates (about 3 minutes). Now add 1 clove minced garlic and soy sauce. Sauté until the mushrooms are tender & lightly browned. About 2-4 minutes. Remove mushrooms and set aside

Soup Base

• 2 tablespoon vegan butter (sub with olive oil)

• 1 medium yellow onion , diced

• 2 celery stalks , diced

• 2 medium carrots , diced or sliced ¼ inch thick

• 2-3 med/large cloves garlic , minced

• 1 teaspoon dried thyme

• 1/2 cup dry white wine (a vegan variety)

• 4 cups vegetable broth , low sodium 

• 3 tablespoons all-purpose flour (gluten-free or regular)

• 2 medium russet potatoes , peeled and cut into bite-sized pieces

• 2 bay leaves

• 1 teaspoon Old Bay Seasoning

• 1 teaspoon Himalayan salt , more to taste

• 1-2 tablespoons fresh lemon juice (*optional)

• Fresh cracked pepper , to taste

Wipe out the same pot and return to stove. Heat butter over medium heat. Add onion and sauté until translucent, about 2-3 minutes. Add celery, carrots, garlic & thyme. Sauté about 5-7 minutes or until veggies are tender.

Add wine and turn heat up to medium-high to simmer. Once simmering turn heat back to medium. Cook wine down about  3-5 minutes. Stir often.

Sprinkle flour over veggies and stir constantly for 30-60 seconds.

Stir in broth and add potatoes, bay leaf, kelp granules, and salt. Bring to a simmer for about 10-15 minutes, until potatoes are tender. Discard bay leaves.

Turn heat to medium low and slowly stir in cashew cream. Taste for seasoning and add more if needed. Cook for 3-4 minutes and remove from heat. Stir in mushrooms, lemon juice and fresh cracked pepper.

Place in your favorite soup bowls & garnish with fresh parsley. Side with crackers or crispy bread. Enjoy!