North America Vegan Recipes

Vegan New England Clam Chowder: Recipe & Tips to Cook it

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Vegan Recipe – North America

Vegan New England Clam Chowder Recipe

Introduction: This Vegan New England Clam Chowder recipe offers a compassionate twist on the classic seafood dish, using tender hearts of palm to replicate the texture and flavor of clams. This creamy and flavorful chowder is perfect for those seeking a plant-based alternative without compromising on taste. Serve it with crusty bread or in a bread bowl to capture the essence of a traditional New England experience.

Preparation Time: 15 minutes Cooking Time: 30 minutes Total Time: 45 minutes Serves: 4-6

Ingredients:

  • 2 cans (14 oz each) hearts of palm, drained and roughly chopped
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 medium carrots, diced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 2 cups peeled and diced potatoes
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1/4 cup refined coconut oil (or any neutral oil)
  • 1/3 cup all-purpose flour
  • 2 cups unsweetened almond milk (or any plant-based milk)
  • Salt to taste
  • Chopped fresh parsley for garnish

Instructions:

  1. Sauté Aromatics:
    • In a large pot, heat the coconut oil over medium heat.
    • Add the diced onion, celery, and carrots. Sauté for about 5-7 minutes until the vegetables soften and the onion becomes translucent.
    • Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
  2. Create Roux:
    • Sprinkle the flour over the sautéed vegetables and stir well to create a roux. Cook for 2-3 minutes, stirring constantly to prevent burning.
  3. Add Broth and Potatoes:
    • Gradually pour in the vegetable broth while continuously stirring to avoid lumps.
    • Add the diced potatoes, bay leaf, dried thyme, dried parsley, smoked paprika, and ground black pepper. Stir to combine.
  4. Simmer Chowder:
    • Bring the mixture to a gentle boil. Then, reduce the heat to low and let the chowder simmer uncovered for about 15-20 minutes, or until the potatoes are tender and cooked through.
  5. Prepare “Clams”:
    • Add the chopped hearts of palm to the chowder, stirring gently to incorporate them without breaking them down too much.
    • Allow the chowder to simmer for an additional 5-7 minutes, allowing the flavors to meld together.
  6. Add Creaminess:
    • Pour in the unsweetened almond milk and stir well to create a creamy base for the chowder. Continue to simmer for another 5 minutes, ensuring the chowder is heated through.
  7. Adjust Seasoning:
    • Taste the chowder and season with salt to your preference. Adjust any other seasonings as desired.
  8. Serve:
    • Remove the bay leaf from the chowder.
    • Ladle the Vegan New England Clam Chowder into serving bowls.
    • Garnish with chopped fresh parsley for added color and flavor.

Tips:

  • If you prefer a thicker chowder, you can use an immersion blender to partially blend the chowder, creating a creamier texture while still retaining some chunkiness.
  • Serve the chowder with crusty bread, sourdough, or in a hollowed-out bread bowl for an authentic New England experience.
  • Feel free to customize the vegetables and seasonings according to your taste preferences.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a bit of plant-based milk if needed to adjust the consistency.

Enjoy this Vegan New England Clam Chowder that captures the essence of the classic dish while embracing a cruelty-free approach to cooking!

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