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Absolute Perfect Creamy Dairy-Free Clam Chowder 3 Ways

Creamy Dairy-Free Clam Chowder (Yes, Really!)
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Make a rich and satisfying vegan clam chowder that skips the dairy and clams entirely. This recipe uses smart substitutions to deliver a creamy, classic chowder flavor.

Ingredients

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  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups vegetable broth
  • 1 cup full-fat coconut milk (from a can, unshaken)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1 cup chopped hearts of palm (for ‘clam’ texture)
  • 1 cup small white potatoes, diced
  • 1 teaspoon kelp granules or dulse flakes (for sea flavor)
  • Salt to taste

Instructions

  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, celery, and carrots. Cook until softened, about 5 to 7 minutes.
  3. Stir in the minced garlic and cook for 1 minute more until fragrant.
  4. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  5. Slowly whisk in the vegetable broth until smooth.
  6. Add the coconut milk, thyme, smoked paprika, and black pepper. Stir well to combine.
  7. Add the diced potatoes and kelp granules or dulse flakes.
  8. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 15 to 20 minutes, or until the potatoes are tender.
  9. Stir in the chopped hearts of palm during the last 5 minutes of cooking.
  10. Taste and add salt as needed. Serve hot.

Notes

  • Use the thick cream from the top of an unshaken can of full-fat coconut milk for the best creaminess.
  • Hearts of palm perfectly mimic the texture of clams in this dish.
  • Kelp granules or dulse flakes provide the necessary oceanic flavor without actual seafood.
  • For a thicker chowder, mash a few of the cooked potatoes against the side of the pot.

Nutrition

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