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Vegan Clam Chowder
Author: Alison Andrews
This vegan clam chowder is pure comfort food bliss in a bowl. It’s rich, creamy, loaded with flavor and so easy to make at home!
This vegan clam chowder is so delicious, that I’m actually convinced it’s better than the original.
It may taste a little different from what you’re used to if you’re used to clam chowders that have actual clams in them! But this is just so good no one will mind a bit.
It’s made with hearts of palm instead of clams, potatoes, and vegan bacon and it’s just the ultimate comfort food.
Hearts of palm is a super versatile ingredient that we also used for our vegan crab cakes with great success.
You’ll also love our vegan corn chowder and our vegan Zuppa Toscana.
Ingredients You’ll Need:
Ingredient Notes
Potatoes – Russet potatoes work great if you’re in the USA. If you’re elsewhere in the world, just choose starchy white potatoes.
Vegan bacon – you can use any store-bought vegan bacon, or make your own homemade seitan bacon.
Hearts of palm – we used one 14-ounce can of sliced hearts of palm (drained).
Coconut cream – should be canned and unsweetened. Canned, unsweetened, full-fat coconut milk also works great. You could also use a different non-dairy cream or vegan heavy cream (made with cashews).
Vegan chicken stock – you can use any chicken stock or broth that is vegan by ingredient. Better than Bouillon ‘no-chicken’ broth is perfect to use, alternatively, you can use vegetable stock or vegetable broth.
How To Make Vegan Clam Chowder
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
Heat a large pot over medium heat. Add olive oil and vegan bacon and cook until crispy.
Add vegan butter, finely chopped onions, celery, and crushed garlic, and sauté until the onions are softened.
Add hearts of palm, peeled and diced potatoes, onion powder, garlic powder, smoked paprika, dried parsley, dried oregano, dried thyme, red pepper flakes, salt, and ground black pepper and mix together.
Cook for a minute to toast the spices.
Sprinkle all-purpose flour on top of the vegetables and stir it in.
Pour the vegan chicken stock in slowly, while stirring constantly.
Add the bay leaves and then bring to a boil. Lower the heat and let it simmer for around 20 minutes until the potatoes are fork tender.
Remove the bay leaves.
Add coconut cream and stir it in.
Serving Suggestions
Serve topped with fresh chopped parsley and a sprinkle of ground black pepper. This is also a GREAT soup for dipping so you definitely want some bread on the side.
Fresh vegan dinner rolls or vegan soda bread, vegan beer bread, or vegan focaccia are all great to serve alongside this vegan clam chowder.
Storing and Freezing
Keep it stored in the fridge and enjoy it within 5 days. It can be reheated in the microwave or on the stovetop over medium-low heat until heated through.
It’s freezer friendly for up to 3 months. Thaw in the fridge and then reheat as usual.
More Hearty Vegan Soup Recipes
Vegan Chicken Noodle Soup
Vegan Split Pea Soup
Vegan Lentil Soup
Vegan Broccoli Cheese Soup
Vegan Minestrone Soup
Vegan Potato Leek Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Clam Chowder
This vegan clam chowder is pure comfort food bliss in a bowl. It’s rich, creamy, loaded with flavor and so easy to make at home!
Course: Main Course, Soup
Cuisine: American
Diet: Vegan
Prep Time: 15minutes
Cook Time: 40minutes
Total Time: 55minutes
Servings: 6
Calories: 538kcal
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Instructions
Heat a large pot over medium heat. Add olive oil and vegan bacon and cook until crispy.
Add vegan butter, onions, celery, and garlic and sauté until the onions are softened.
Add hearts of palm, potatoes, onion powder, garlic powder, smoked paprika, dried parsley, dried oregano, dried thyme, red pepper flakes, salt, and ground black pepper and mix together. Let it cook for a minute to toast the spices.
Sprinkle all-purpose flour on top of the vegetables and stir it in.
Pour the vegan chicken stock in slowly, while stirring constantly.
Add the bay leaves and then bring to a boil. Lower the heat and let it simmer for around 20 minutes until the potatoes are fork tender.
Remove the bay leaves. Add coconut cream and stir it in.
Serve topped with fresh chopped parsley and a sprinkle of ground black pepper.
Notes
Vegan bacon – you can use any store-bought vegan bacon, or make your own homemade seitan bacon.
Hearts of palm – we used one 14-ounce can of sliced hearts of palm (drained).
Potatoes – Russet potatoes work great if you’re in the USA. If you’re elsewhere in the world, just choose starchy potatoes.
Vegan chicken stock – you can use any chicken stock or broth that is vegan by ingredient. Better than Bouillon ‘no-chicken’ broth is perfect to use, alternatively, you can use vegetable stock or vegetable broth.
Coconut cream – should be canned and unsweetened. Canned, unsweetened, full-fat coconut milk also works great. You could also substitute vegan heavy cream (made with cashews).
Gluten-free: To make this recipe gluten-free use a gluten-free all-purpose flour blend.
Storing: Keep it stored in the fridge and enjoy it within 5 days. It can be reheated in the microwave or on the stovetop over medium-low heat until heated through.
Freezing: It’s freezer friendly for up to 3 months. Thaw in the fridge and then reheat as usual.
