New England Vegan Clam Chowder

This vegan clam chowder (more accurately, clam-less chowder) is a creamy, plant-based version of the classic New England soup. Filled with potatoes, corn, and carrots, the protein is provided by plant-based seafood alternatives or baked tofu.

Now you can be the change you want to see in the sea! The planet’s oceans are being decimated by pollution and overfishing, so a number of culinary entrepreneurs have taken up the charge of creating plant-based seafood.

I don’t believe that plant-based clams are on the market (nor do I think anyone will be “clam-oring” for them any time soon). Instead, this soup calls for any vegan fish-like alternatives, or baked tofu. Here are some brands to explore:

• Plant-based “tuna” (Good Catch; Loma Linda; Tofuna Fysh; Worthington)
• Plant-based crab-less cakes (Good Catch; Gardein; Sophie’s Kitchen)
• Vegan “fish” filets (Linda McCartney; Quorn; Dr. Praeger’s)
• Baked tofu (Nasoya; Soy Boy)

Any one of these, whichever your palate prefers, works well. Though you get little out of them nutritionally, oyster crackers are a traditional topping for this soup — and look quite appealing. Or, skip them and serve with a crusty bread or cornbread.

Photos by Hannah Kaminsky, BittersweetBlog.com. 

Explore more …

• Silken Tofu Recipes, Savory and Sweet
• Ways to use baked tofu
• Recipes using seafood alternatives
• Creamy Vegan Corn Chowder
• More ways to use baked tofu
• Vegan Fish and Chips with Tartar Sauce

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Yield: 6

New England Vegan Clam Chowder

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This vegan clam chowder is a creamy, plant-based version of the classic New England soup. Filled with potatoes, corn, and carrots, the protein is provided by plant-based seafood alternative or baked tofu.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

• 1 1/2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 medium golden or red-skinned potatoes, scrubbed and finely diced
• 3 medium carrots, thinly sliced
• 2 large celery stalks, diced
• 4 cups water
• 2 vegetable bouillon cubes 

• 2 teaspoons salt-free seasoning

• 2 cups plain plant-based milk, plus more, as needed
• 12.3-ounce container firm silken tofu
• 2 cups fresh or thawed frozen corn kernels
• 4 to 6 ounces vegan seafood substitute (see brands above recipe box and suggestions in Notes)
• 1/4 to 1/2 cup chopped fresh parsley, to taste
• Salt and freshly ground pepper to taste
• Oyster crackers for topping, optional

Instructions

1. Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden. 
2. Add the  potatoes, carrot, celery, water, bouillon, and seasoning. Bring to a slow boil, then lower the heat, cover, and simmer gently for 15 minutes, or until the vegetables are just tender.
3. Meanwhile, puree the silken tofu with a cup of the nondairy milk in a food processor or blender until creamy and smooth.
4. Add the tofu puree to the soup pot along with the corn, plant-based seafood alternative of choice, and half of the parsley. 
5. Season with salt and pepper and continue to simmer over very low heat for 5 to 10 minutes longer. 
6. If time allows, let the soup stand off the heat for an hour or so before serving, then heat through. Garnish servings with the remaining parsley and optional oyster crackers.

Notes

Use plant-based tuna (flaked), plant-based crab-less cakes (chopped), plant-based fish filet (chopped) or baked tofu, finely diced. See brand suggestions above recipe box.

Here are more tasty vegan soups & stews and ways to veganize classic recipes.