Go Back

Comforting Vegan Clam Chowder for Cozy Nights

Make Vegan Clam Chowder with clear steps, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil or vegan butter
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 14 oz can hearts of palm, chopped (for clam texture)
  • 3 cups vegetable broth
  • 1 cup unsweetened plant-based milk soy or oat preferred
  • 1 cup canned coconut milk for creaminess
  • 2 tbsp all-purpose flour
  • 1 tbsp nutritional yeast
  • 1 tsp dried thyme
  • 1 tsp Old Bay seasoning
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste
  • 2 tbsp chopped fresh parsley for garnish

Method
 

  1. In a large pot, heat the olive oil or vegan butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
  2. Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Add the chopped hearts of palm and cook for another 2-3 minutes, allowing them to absorb the flavors.
  4. Sprinkle the flour over the mixture, stirring to coat the vegetables evenly. Cook for 1-2 minutes to remove the raw flour taste.
  5. Gradually pour in the vegetable broth, stirring constantly to avoid lumps. Bring the mixture to a simmer.
  6. Once simmering, add the plant-based milk, coconut milk, nutritional yeast, dried thyme, Old Bay seasoning, smoked paprika, and season with salt and black pepper to taste. Stir well to combine.
  7. Let the chowder simmer for about 15 minutes, stirring occasionally, until it thickens slightly.
  8. Taste and adjust seasoning if necessary. Serve hot, garnished with fresh parsley.