One of my favorite soups in the world prior to becoming vegan was clam chowder. I loved the rich and creamy broth, the saltiness of the clams. It was like the ocean in a bowl.. yum but I’ve been vegan now almost 2 years sooo no ocean in a bowl for me😅 save the clams eat this instead!

Last year when I became vegan I remade all my favorite dishes into vegan dishes and this was my first soup!

Although it looks complicated it’s fairly easy and it’s inexpensive! I’ve been on a soup kick lately! It’s fall-ish in California and a bowl of soup just helps you get into that cozy mood. This was my favorite recipe I created last year.. however I had no blog back then so now is my chance to finally share my vegan “clam” chowder recipe 🙌🏾

Vegan Clam Chowder Ingredients

soup is made in 3 parts and then combined so I’ll explain what you’ll need for each part.. then I’ll break down how to put them all together.

For the “clam” you need mushrooms! White button mushrooms! Or whatever mushrooms you have laying around.

These mushrooms will be sautéed and prepared to mimic the texture and salt of clams in clam chowder… just follow me on this journey 🤣

“Clam”Mushrooms

1.5 cups of mushrooms roughly chopped

1/2 cup white wine

1/2 tsp of celery seed

The celery seed and white wine really give the mushrooms the taste of clams. As you sauté the mushrooms set these ingredients aside so you can taste along the way as you prepare. This celery seed is important you need it for its tangy, brine like taste it’s an interesting flavor.

The next ingredients you need are ingredients for the soup base

Soup base

1/2 yellow onion (I diced my onion.. it’s your soup get wild!)

2 stalks of celery diced

3 medium carrots chopped

3/4 cups frozen corn

1/2 tablespoon dried thyme

1/4 cup flour (you can use gluten free flour if you’d like)

1 medium potato cut into cubes

3 cups of veggie broth (I used mushroom broth and better than bullion veggie paste for added flavor)

1/2 cup non dairy milk ( I prefer rice milk when cooking.. rice milk has no taste so I love using it in recipes)

Cream base

1 cup steamed cauliflower (I used a bag of green giant)

3/4 cups non dairy milk..

( you will need to use more depending on you preference of consistency.. if you like a thick chowder then this is fine.. I think I used about 3/4 cups of rice milk and and about a 1/4 cup of coconut milk because its color is so white and creamy I wanted that in the soup but not too much.. I don’t want that coconut flavor to deep into the soup.. you’ll see what I mean as you cook)

3/4 cups vegan butter melted

Let’s cook!

mushrooms

First prepare the mushrooms. These are the star of you dish.. these are your “clams” so remember as you are cooking that’s the look and texture that you are aiming for.

In a large saucepan pan (this is pan you’re making the soup in so make sure it’s BIGGG!) sauté mushrooms in vegan butter on medium/high heat

And white wine. Cook until white wine is absorbed.

Stir in celery seedonce prepared they should look like wannabe clams.really get in there with the celery seed but not too much it’s a very powerful taste a little sprinkle goes along way. Once you prepare the “clams” set them aside.

Wipe your saucepan and set it aside.. we will be back to that.. on to the cream sauce!!

Cream sauce

You’re going to need a food processor or a blender.

Blend the cauliflower, non dairy milks, melted vegan butter, salt and pepper together.

It can take a few whirls to get it the right consistency. Don’t be afraid to add more non dairy milk to make it to the consistency you like.

I love this part of the recipe because the “cream base” is cauliflower! It’s so cool what cauliflower can do. You can turn cauliflower into Hot wings or PIZZA! Cauliflower is a gift!

If you taste the mixture it’s so delicious the cauliflower will help add to the sea flavor. That little cauliflower tang is just blended so smoothly with the non dairy milks and butter.. it fools you and looks like real milk! Set this aside.. it’s time to make to make the soup base 🤗

Soup base

Over a medium heat in your big ole saucepan sauté the onions, celery, corn and thyme. Sauté these together until the onions become clear

Next sprinkle on the flour.. mix the flour and veggies well next add your non dairy milk to the pot

Let these ingredients simmer together for about 5 minutes. After that add the broth let this come to a boil stir this often after boiling set to medium add the potatoes and “cream sauce”

Let this simmer together until the potatoes get nice and tender. This took about 20-25 of simmering. After it has simmered you add your clams and let them cook in the pot about 3-5 minutes. Stir the pot often, season to taste and garnish!

This is the perfect fall meal! So thick rich and filling! It’s all veggies so you don’t feel guilty having another bowl.. or 6☺️ I hope you enjoy my vegan “clam” chowder. Let me know what you think in the comments! Also send me a picture if you try it!!