Your plant-based seafood experience just got an upgrade! This plant-based clam chowder 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. Click here to get the full recipe for Plant-Based Clams!
Difficulty
Intermediate
Ingredients
- Chowder:
- 1 Recipe Plant-Based Clams
- 113g (4 oz) Coconut Oil
- 270g (2 cups) Onion, Diced
- 140g (1 cup) Celery, Diced
- 113g (4 oz) Plant Based Bacon, Cooked and Chopped
- 4-6 Sprigs Thyme, Tied in an Bundle
- 8g (1 tbsp) Black Pepper, Ground
- 3g (1 tsp) Kelp Powder
- 113g (4 oz) All Purpose Flour
- 240g (1 cup) Water
- 1400g (1 ½ quarts) Barley Cream
- 454g (1 lb) Russet Potato, Diced
- Salt to Taste
Equipment
- Stand Mixer with a Paddle Attachment
- Blender
- Small Heavy Bottomed Pot
- Pastry bag with ½ tip
Timing
Active Time: 25 Minutes
Total Time: 2 Hours 20 Minutes
Yield
1 Gallon of Soup
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Prepare Chowder Ingredients
In a sauce pot, melt the coconut oil over medium heat. Once the coconut oil has melted, add the onions and celery and cook for two minutes.Add the plant based clams, plant based bacon, thyme, black pepper, and kelp powder. Cook for about one minute or until aromatic before sprinkling in the flour.Stir the flour gently and cook for 3 to 4 minutes or until it begins to brown around the edges.
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Cook Chowder
Add the water and barley cream and stir until combined.Add the potatoes and clams and cook for 1 hour on medium low heat or until the potatoes are tender.Salt to taste and serve immediately.
