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
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.
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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.
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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.
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Add the potatoes and clams and cook for 1 hour on medium low heat or until the potatoes are tender.
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Salt to taste and serve immediately.
