It's the middle of winter and I'm still dreaming of snowy days. Why do I live somewhere so cold? It's basically a blizzard out there today. But it's warm inside! Especially cozying up to a bowl of this Manhattan No-Clam Chowder!
This Chowder is hearty, comforting and full of veggies! I think it's funny how our tastes change over time. As a kid, if I was served a Manhattan clam chowder, I think I probably would have sat there with a grumpy look on my face and just pushed the soup around with my spoon (which I can totally picture my kids doing now 😆). But now, as an adult, I could literally eat this entire soup by myself.
Vegan Clam Chowder?
This soup is full of all those flavors you'd think of in a Manhattan Clam Chowder, but you know... without the clams or the clam juice (gross). The secret to getting that clammy texture in this soup is Oyster Mushrooms! The texture is so delightful and just chewy enough, but not too chewy, like my distant memories of clams 😬
We also bring another mild layer of "sea" to this soup by making it with Kombu! Kombu (affiliate link) is a dried kelp that is often used to make a dashi (a broth traditionally made with fish or kelp). Using it here brings us another step closer to that traditional taste. But don't worry, if you don't have any, don't go out of your way! It's still delicious without it!
I hope this Manhattan No-Clam Chowder brings you comfort and warmth through this snowy winter and maybe all through the year!
Did you make this recipe? Please leave a comment and ⭐⭐⭐⭐⭐ rating below! Take a picture and tag me on Instagram @samcookskindness !
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VEGAN Manhattan No-Clam Chowder
- 1 small yellow onion diced
- 1 medium carrot chopped small
- 2 ribs celery chopped small
- 4 cloves garlic finely minced
- 1 green bell pepper deseeded and chopped
- ¾ lb yellow or white potatoes (about 2 medium) chopped
- 3 teaspoon thyme dried
- 3 teaspoon old bay
- 1 can diced tomatoes 14.5 oz no salt added if possible
- ¼ cup tomato paste
- 1 piece kombu optional
- 5 cups water or low sodium vegetable broth*
- 1 lb oyster mushrooms roughly chopped
- 5 dashes tabasco hot sauce or to taste
- 2 teaspoon vegan Worcestershire sauce
- ½ lemon juiced
- salt & pepper to taste
- 4 cups cooked rice optional
- tabasco sauce
- lemon wedges
- Add onion, carrot, celery and garlic to a large pot and sauté under medium heat for about 7 minutes. Adding splashes of warm water if food begins to stick.
- Add potatoes, peppers, thyme and old bay to pot and stir for 30 seconds until fragrant.
- To the pot add diced tomatoes, tomato paste, kombu (if using) and water (or vegetable broth). Stir to combine. Bring to a boil then reduce to a simmer for about 10 minutes
- Add mushrooms to pot, stir to combine and continue to simmer for another 10 minutes, till potatoes fully cooked.
- Remove kombu and take soup off heat. Stir in Worcestershire sauce, Tabasco and lemon juice. Add salt & pepper to taste.
- Serve with lemon wedges or additional Tabasco! (Also delicious served over rice!)
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