Clamless Chowder

Clamless Chowder

This soup is reminiscent of New England clam chowder: it’s thick, creamy, and full of potatoes, as well as onion, celery, bay leaves, and thyme. Chopped oyster mushrooms provide a great clam-like texture. A few cashews blended in add richness instead of cream and butter, and if you want a seafood flavor, simply add some kelp granules.

If this Clamless Chowder were a film, it would be “inspired by” instead of “based on” a true story. Traditional New England clam chowder is characterized by its heavy use of butter and salt, as well as actual clams. Given that none of these things are used in this chowder, it doesn’t taste just like clam chowder, but I think it’s the closest a plant-based, no-salt, no-clam chowder can get—and it’s delicious!

Ingredients

  • 1 ounce raw, unsalted cashews (about ¼ cup)
  • ¼ cup water
  • ½ medium yellow or white onion, chopped into small pieces (about 1 cup)
  • 1 rib celery, chopped into small pieces (about ½ cup)
  • 2 pounds russet potatoes, peeled and cut into ¾-inch chunks (about 6 cups)
  • 4 cups water
  • ½ small head of cauliflower, chopped into small pieces (about 2 cups)
  • 1 teaspoon granulated garlic
  • 1 teaspoon paprika
  • ½ teaspoon dried dill
  • 2 bay leaves
  • ¼ pound king oyster or trumpet mushrooms, chopped into small pieces (about 1½ cups)
  • ½ medium yellow or white onion, chopped into small pieces (about 1 cup)
  • 1 rib celery, chopped into small pieces (about ½ cup)
  • 1½ teaspoons finely chopped fresh thyme leaves
Read the whole recipe on Straight Up Food