Wednesday, February 25, 2015

"Happy Clam" Chowder Day!

In honor of National Clam Chowder Day I thought I would share my recipe for a truly "Happy Clam" Chowder which is featured in Going Vegan, which I co-wrote with Gerrie Lynn Adams.  No clams were harmed in the making of this chowder, yet this hearty soup is full of all of the seafood-y flavor one would expect from this classic soup.  If you want to get extra fancy, make up a batch of my virtually indestructable bread bowls to serve it up.

And in honor of the clams, I am giving away a copy of Going Vegan to one reader anywhere in the world.  Simply follow the prompts in the widget at the end of this post.

New England Can Kiss My Clam Chowder from Going Vegan, photo by Celine Steen

New England Can Kiss My Clam Chowder
Get ready for weird folks.  I was so excited when putting this recipe together.  I came up with the idea when I was making the Tu-not Salad (also from Going Vegan page 112) and while the jackfruit was boiling in the broth and seaweed, I kept thinking it smells like clam chowder!  So here is my very strange, and very tasty clam chowder, complete with seitan clams!  (It is a lengthy recipe, about 2 hours) but a lot of that is down time, and it only uses one pot, and one small bowl, so not too many dishes.)
*No added oil
*No added salt
*No added Sugar
*Soy Free
*Nut Free

1 ounce (28 g) dried seaweed (hijiki, wakame, kombu, dulse, kelp, anything but Nori), volume will vary depending on the type of seaweed you use
8 cups (1.88 L) vegetable broth
2 cups (470 ml) water
1 cup (235 ml) canned coconut milk
2 pounds (908 g) potatoes, cut into bite sized cubes (I used russets and leave the skin on, but feel free to peel yours if desired)
1 cup (160 g) diced white or yellow onion
1 cup (144 g) vital wheat gluten
1 teaspoon ground black pepper

Add broth to a soup pot with a tight fitting lid.
Loosly tie seaweed in a satchel made from cheesecloth and place in the pot with the broth.
Bring to a boil, reduce to a simmer, cover and simmer for one hour.
After 30 minutes, remove 1/2 cup (120 ml) of the broth and set aside to cool and make the seitan clams.
After the broth has simmered for one hour, add in the water, cubed potatoes, coconut milk, and diced onion.
Cover and continue to simmer, set timer for one hour.
While simmering, make your clams.
Add vital wheat gluten and pepper to a small bowl.
Add in reserved 1/2 cup (120 ml) of broth.
Work with your fingers until a nice dough ball is formed.  Let the doughball rest for five minutes.
Using a non-serrated knife, cut it into a gagillion little pieces.
Add the pieces to the broth, stir to make sure they are not all clumped together.
Cover and allow to simmer for the remainder of the hour (at this point there should be about 30 minutes left on the timer.) Return after 15 minutes to give it a good stir and prevent the clams from getting stuck to the bottom.
Once the timer goes off, remove from heat, and remove the lid.
Using a wooden spoon or a hand masher, break up the potatoes to thicken the soup.  (Don't worry about smashing the clams, they are pretty unsmashable.)

Yield: About 8 cups

PS
-If you use a very low sodium broth you may need to add a little salt to taste.  And if you are like me, a nice squirt of tabasco or sriracha always hits the spot in clam chowder!
-You can also make this soup gluten free by subbing king oyster mushrooms for the seitan clams.
-When choosing dried seaweed, you can use hijiki (my favorite for it's strong sea flavor), wakame, kombu, dulse, or kelp.  Pretty much any seaweed except nori, because nori will dissolve into a gelatinous mess.

Clam dough ball.

Clam pieces.  You can cut them smaller if desired.
New England Can Kiss My Clam Chowder from Going Vegan (page 92.)

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20 comments:

  1. In this moment Moroccan chickpea soup.

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  2. My very favorite is a nice, creamy potato soup!

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  3. split pea has been my favorite, but I may change my mind after making this clam chowder!

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  4. I love all soup! Maybe my favorite is mulligatawny, or split pea, or lentil, or tomato, or black bean, or.... Does chili count? That too!

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  5. My favorite is pot pie stew with a side of biscuits. Mmmmmm. Yours sounds very good though, and not too difficult. Thanks for the giveaway.

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  6. I'm a big soup lover, so picking a fav isn't easy. I'd say it starts with veggie soup, vegan chik'n soup, lentil soup, potato soup, etc. etc.

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  7. Favorite soup = all of them
    Seriously... I love love love soup.

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  8. I love all the (vegan) soups, but Ribolita is a particular favorite of mine.

    gaia(at)cinci(dot)rr(dot)com

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  9. Vegan "chicken" tortilla soup!

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  10. Chowders. Corn chowder, vegan clam chowders, mushroom chowders. I adore thick creamy soups with fresh crusty bread.

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  11. My favourite soup is a traditional bean and root vegetable soup with smoked Hungarian paprika that has been passed down on my mum's side of the family. Although the soup in this post is freakin adorable!

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  12. Mmm, anything that's easy to whip up in a blender, so perhaps a creamy bean and steamed cauliflower soup in some vegan stock or just with spices. Topped with crispy baked beetroot slices, sprouts and some crushed nuts or seeds - yowza! :D

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  13. Today it's Tuscan bean. Tomorrow could be something different. I love chunky textures in soups.

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  14. Nice soup, if I am too lazy to make the "clam", probably serve it with bread or add seashells pasta. Guess it is a comforting meal for a relaxing night. :)

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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni