Your plant-based seafood experience just got an upgrade! This plant-based clam recipe has the essence of the New England coast infused into every bite. With a little help from our kelp powder sourced from the pristine coasts of Maine, let yourself be transported to the rocky northeast coast dotted with lighthouses, crashing waves, and a gentle sea breeze. Try them in our very own Plant-Based New England Clam Chowder recipe!
Difficulty
Intermediate
Ingredients
- Plant-Based Clams:
- 90g (3 oz) Barley Milk
- 400g (1 ¾ cup) Water
- 1g (¼ tsp) Calcium Hydroxide
- 20g (2 Tbsp) Konjac Gum
- 2g (½ tsp) Salt
- 2g (½ tsp) Sugar
- 3g (1 tsp) Kelp Powder
Equipment
- Stand Mixer with a Paddle Attachment
- Blender
- Small Heavy Bottomed Pot
- Pastry bag with ½ tip
Timing
Active Time: 25 Minutes
Total Time: 25 Minutes
Yield
~16oz of Plant-Based Clams
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Prepare Ingredients for “Clams”
Bring a small pot of water to a simmer.In a blender add the barley milk, water, and calcium hydroxide. Blend until smooth.Dry mix together the konjac, sugar, salt, and kelp powder.
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Create “Clams”
Turn the blender on low and slowly sprinkle in the konjac mixture. This mixture will quickly become very thick.Place the mixture into a pastry bag with a half inch tip.Pipe the mixture into the water in small noodles about 1 to 2 inches long. Allow these noodles to boil for five minutes before straining.Once the noodles have cooled, slice them into the desired shape for your chowder. Reserve these for the chowder.
These plant-based clams go great in our Plant-Based New England Clam Chowder recipe!
Summary
Recipe Name
Author Name
Plant-Based Clams
Modernist Pantry
Published On
Preparation Time
Total Time