Clam chowder is probably something you wouldn’t expect to be veganised, or at least not well. But you may be pleasantly surprised.
Traditional clam chowder has a creamy base, chewy texture, incorporating potatoes, and a fishy undertone.
This vegan clam chowder recipe is so close to the original, you’d genuinely question whether you’re eating plant-based food when you try it.
What do you need for a vegan clam chowder?
Oat cream (no soya or alternative vegan creams, they don’t mix as well)
The oyster mushrooms are the perfect texture to emulate the clams without including actual clams.
The bladderwrack powder provides a solid “sea” taste which creates more authenticity for any sceptic.
The first time I made this it didn’t last long, at all, I ate 2 bowls one after the other LOL.
What makes a good (no) clam chowder?
A good vegan chowder is rich, creamy and tasty. Seasoned with minimal ingredients and making the oyster mushrooms the star of the show.
This vegan clam chowder recipe is ideal for cold winter days and evenings indoors, where you’d need a toasty broth to keep you cosy. This recipe also works great as a starter, just make sure you serve a small portion, as it is rather heavy.
What pairs well with it?
You may want to keep it simple and pair your veganised clam chowder with a side salad, or a light side like our crispy onion bhajis. I personally prefer it on its own or pair it with a vegan grilled cheese or something.
The simpler the better, but a sandwich works well. In general soups pair well with sandwiches, I chose some tiger bread toast this time round, but there’s really no limits.
We hope you enjoy this veganised clam chowder recipe, it’s easy to make; you may need to go out of your way to source your powdered bladderwrack and oyster mushrooms, but it’s well worth it.