Vegan Clam Chowder Recipe: Creamy, Delicious & Easy

Craving the comforting, creamy goodness of clam chowder but following a vegan lifestyle? You’re in for a treat!

This vegan clam chowder recipe delivers all the rich, savory flavors of the classic New England favorite without any animal products. Using a clever combination of ingredients like king oyster mushrooms to mimic the texture of clams, creamy coconut milk, and fresh herbs, this chowder is both hearty and healthful.

Perfect for chilly evenings or anytime you want a bowl of cozy comfort food, this recipe is easy to prepare and sure to impress even non-vegans.

Whether you’re a seasoned vegan or simply looking to explore plant-based options, this chowder offers a fresh twist on a beloved classic. Plus, it’s packed with wholesome veggies and plant-based protein, making it a nutritious meal that satisfies all your cravings.

Let’s dive into why this recipe is a must-try!

Why You’ll Love This Recipe

This vegan clam chowder is a game-changer for several reasons. First, it perfectly replicates the briny, tender texture of clams using king oyster mushrooms, which absorb flavors beautifully.

Second, it’s rich and creamy without relying on dairy, thanks to the use of coconut milk and blended potatoes.

It’s also incredibly easy to make, requiring just one pot and common pantry ingredients, making it perfect for busy weeknights or casual weekend cooking. The chowder freezes well, so you can prepare a big batch and enjoy it later.

Plus, it’s gluten-free and soy-free, accommodating a variety of dietary needs.

Finally, this recipe is a fantastic way to introduce vegan seafood alternatives to your family and friends—they’ll never miss the clams!

Ingredients

• 2 large king oyster mushrooms (to mimic clams, sliced into thin rings)
• 3 medium potatoes (peeled and diced)
• 1 cup celery (finely chopped)
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1 cup corn kernels (fresh or frozen)
• 4 cups vegetable broth (low sodium preferred)
• 1 cup full-fat coconut milk (for creaminess)
• 2 tbsp olive oil
• 2 tbsp nutritional yeast (for umami flavor)
• 1 tbsp lemon juice (to add brightness)
• 1 tsp smoked paprika (optional, for a smoky touch)
• 1 tsp dried thyme
• Salt and black pepper (to taste)
• Fresh parsley (chopped, for garnish)

Equipment

• Large soup pot or Dutch oven
• Sharp knife
• Cutting board
• Wooden spoon or spatula
• Blender or immersion blender
• Measuring cups and spoons
• Serving bowls

Instructions

1. Prepare the mushrooms: Using a sharp knife, slice the king oyster mushrooms into thin, clam-like rings. Set aside.
2. Sauté aromatics: Heat the olive oil in your soup pot over medium heat. Add the diced onion, celery, and minced garlic. Cook for 5-7 minutes until soft and fragrant.
3. Add mushrooms and spices: Stir in the sliced mushrooms, dried thyme, smoked paprika (if using), salt, and pepper. Cook for another 5 minutes, allowing the mushrooms to release their moisture and absorb the spices.
4. Add potatoes and broth: Pour in the vegetable broth and add the diced potatoes. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are tender.
5. Blend part of the soup: Using an immersion blender, carefully blend about half of the soup to create a creamy base while still retaining some chunks for texture. Alternatively, transfer half the soup to a blender, puree, and return it to the pot.
6. Add coconut milk and corn: Stir in the coconut milk, corn kernels, nutritional yeast, and lemon juice. Simmer for an additional 5 minutes to heat through and marry the flavors.
7. Taste and adjust: Taste your chowder and adjust seasoning with more salt, pepper, or lemon juice as needed.
8. Serve: Ladle the chowder into bowls and garnish with fresh chopped parsley for a burst of color and freshness.

Tips & Variations

Tip: For an extra burst of seafood-like flavor, add a splash of vegan fish sauce or seaweed (such as dulse flakes) during step 3. This will deepen the oceanic taste without overpowering the chowder.

Variation: Swap coconut milk for cashew cream if you prefer a less tropical flavor. Simply blend soaked cashews with water until smooth and add at step 6.

Make it gluten-free: This recipe is naturally gluten-free, but always check your vegetable broth to ensure no gluten-containing ingredients.

Nutrition Facts

Serving Suggestions

This vegan clam chowder pairs beautifully with crusty bread, garlic toast, or a fresh green salad. Try serving it alongside our Vegan Bread Machine Recipe for Soft, Delicious Loaves to soak up every creamy drop.

For a lighter meal, complement your chowder with a crisp, citrusy salad like those found in Peruvian Vegetable Recipes for Flavorful Healthy Meals. And if you’re craving something sweet after, our Vegetarian Date Cake Recipe: Moist, Easy, and Delicious is a perfect plant-based dessert to round out your meal.

Conclusion

This vegan clam chowder is a delicious and nutritious alternative to traditional seafood chowders, offering a creamy, savory, and satisfying bowl of comfort without any animal products. The use of king oyster mushrooms brilliantly replicates the texture of clams, while the coconut milk and blended potatoes create a rich, velvety broth that’s perfect for chilly days or whenever you want a cozy meal.

Not only is this recipe simple and quick to prepare, but it’s also versatile and customizable to suit your tastes. Whether you want to add a smoky touch, boost the umami, or keep it light and fresh, this chowder adapts beautifully.

Give it a try and enjoy a warm bowl of vegan comfort that everyone will love!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Vegan Clam Chowder”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A creamy and hearty vegan clam chowder made with oyster mushrooms and seaweed for a seafood flavor. Perfectly comforting and packed with plant-based ingredients.”, “prepTime”: “PT15M”, “cookTime”: “PT30M”, “totalTime”: “PT45M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 tablespoons olive oil”, “1 medium onion, diced”, “2 cloves garlic, minced”, “2 cups oyster mushrooms, chopped”, “1 cup diced celery”, “2 cups diced potatoes”, “4 cups vegetable broth”, “1 sheet nori seaweed, torn into small pieces”, “1 cup canned coconut milk”, “1 tablespoon soy sauce”, “1 teaspoon dried thyme”, “Salt and pepper to taste”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Heat olive oil in a pot over medium heat.”}, {“@type”: “HowToStep”, “text”: “Saut\u00e9 onion, garlic, celery, and mushrooms until soft.”}, {“@type”: “HowToStep”, “text”: “Add potatoes, vegetable broth, nori, thyme, soy sauce, salt, and pepper.”}, {“@type”: “HowToStep”, “text”: “Bring to a boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.”}, {“@type”: “HowToStep”, “text”: “Remove nori pieces before blending half the soup for creaminess.”}, {“@type”: “HowToStep”, “text”: “Stir in coconut milk and heat through, then serve warm.”}], “nutrition”: {“calories”: “220 kcal”, “proteinContent”: “5 g”, “fatContent”: “10 g”, “carbohydrateContent”: “28 g”}}