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.
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
- Chowder:
- 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 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.
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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 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.
Summary
Recipe Name
Plant-Based New England Clam Chowder
Author Name
Modernist Pantry
Published On
Preparation Time
Total Time
Average Rating
Based on 1 Review(s)
