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    Home » Soups and Salads

    New England Vegan Clam Chowder

    January 16, 2017 By Melissa Huggins / 181 Comments

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    Jump to Recipe
    Warm up on a chilly night with this rich, creamy & hearty New England Vegan Clam Chowder. It takes 30 minutes to make & it's easy to prepare, too.

    Warm up on a chilly night with this rich, creamy & hearty New England Vegan Clam Chowder. It takes 30 minutes to make & it's easy to prepare, too.

    Bowl of Vegan Clam Chowder with crackers and parsley on the side.

    If anyone knows me, they know I'm a big soup fanatic. They are easy to prepare, filling, satisfying, inexpensive, and they're great make-ahead and freezable meals. Some family favorites in the rotation are my Vegan French Onion Soup, my Creamy Potato Leek Soup, and this New England Vegan Clam Chowder.

    Vegan Clam Chowder? How is that possible?

    People may wonder why some vegans want to recreate a recipe that is mostly animal-based. For me, I just like to enjoy flavors and textures that are familiar to me, and there's nothing else behind it. I also feel recipes like this are great for transitioning vegans, and they can change their diet without changing their palate.

    Besides, most animal-based ingredients taste kind of bland on their own. It's the veggies, herbs, and spices that bring a recipe to life.

    Clams have a chewy texture, are salty, and sometimes sandy. Yep, I've had clam chowder with sand in it, and it's not appetizing. Imagine just boiling clams in water without any flavoring - not so tasty anymore, right?

    What makes clam chowder appealing is the creamy, buttery texture, the tender veggies, and the warm, comforting feeling you get when you eat it. So why not recreate the clam-like texture, saltiness and subtle sea-like flavor and make a tasty and cruelty-free version? Sounds good to me!

    Overhead view of two white bowls of vegan clam chowder. Crackers and spoons on the side.

    Does Vegan Clam Chowder Taste Like The Original?

    Now I'm not going to say this tastes exactly like clam chowder, but it's pretty darn close. This vegan version will provide similar textures and flavors to the original without using dairy or clams.

    It's creamy, rich, buttery, hearty, and worlds healthier, too.

    You won't be missing flavor at all, but you'll be skipping out on unhealthy fat, antibiotics & other nasty stuff from the dairy. Plus, it will be sans mercury and other contaminants from the clams.

    With this Vegan Clam Chowder, you can leave your friends in the ocean and cow’s udders alone.

    Close up photo of vegan clam chowder in a white bowl. Spoon in the bowl with mushrooms on top.

    What is Vegan Clam Chowder made of?

    To create the clam-like texture, I sautéed white button mushrooms in vegan butter, garlic, and a bit of soy sauce. This will give them a nice depth and a hint of saltiness. Any mushrooms can be used, but I decided to use the most readily available and cheapest.

    This goes well with oyster mushrooms or shiitake too, but those can be costly. You can also add a blend of your faves. There are no mushroom rules here!

    Next, I sautéed onions, garlic, celery, carrots, and thyme together. Carrots aren't traditionally used in the New England version, but they're in the East Hampton one. I like the pop of color, flavor, and texture they add, so I use them. Feel free to omit them.

    I'm not sure if this is traditionally used either, but I've gotta add some vino when possible. It adds another layer of flavor, plus it's a great excuse to have a glass while you're cooking. Check out Barnivore for a vegan wine selection.

    To thicken the soup, I sprinkle in gluten-free flour, but you can use regular all-purpose flour. Now I add the vegetable broth, potatoes, and sea salt.

    To give the chowder a subtle sea-like flavor, I use kelp or dulse flakes/granules. Broken up nori sheets can be used too. This ingredient isn't necessary but will make the flavor more reminiscent of clam chowder. It also provides a natural source of iodine too.

    For the creamy finish, I blended raw cashews together with unsweetened soy milk. Any milk can be used, I just prefer soy because it has a richer texture. Full-fat coconut milk would be my next choice. Just make sure the milk is unsweetened.

    Now ladle it into your favorite soup bowls, top with fresh-cut parsley, and side with classic saltine crackers or crispy bread.

    Are you ready to give this a try? Let's do this!

    half view of vegan clam chowder in a white bowl with a line of crackers on the side.

    I’d love to hear from you

    If you make this Vegan Clam Chowder, I’d love to get your feedback. You can leave a comment below and let me know what you think. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.

    Recipe

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    4.99 from 97 votes

    Vegan Clam Chowder (Gluten-Free)

    Warm up on a chilly night with this rich, creamy & hearty New England Vegan Clam Chowder. It takes 30 minutes to make & it's easy to prepare, too.
    Prep Time15 minutes mins
    Cook Time30 minutes mins
    Total Time45 minutes mins
    Course: Main Course, Soup
    Cuisine: Gluten-Free, Vegan
    Servings: 6
    Calories: 246kcal
    Author: Melissa Huggins

    Ingredients

    Cream Base (see note for alternative)

    • ½ cup raw cashews, soaked in water 2-4 hours (*See Note)
    • ¾ cup unsweetened soy milk (or any plant-based milk)

    Mushrooms

    • 1 tablespoon vegan butter (or olive oil)
    • 8 oz white button mushrooms, cut into ½-inch pieces (or any mushrooms)
    • 1 garlic clove, minced
    • 1 teaspoon low sodium tamari (sub soy sauce)

    Soup Base

    • 2 tablespoon vegan butter (sub with olive oil)
    • 1 medium yellow onion , diced
    • 2 celery stalks , diced
    • 2 medium carrots , diced or sliced ¼ inch thick
    • 2-3 med/large cloves garlic , minced
    • 1 teaspoon dried thyme
    • ½ cup dry white wine (a vegan variety)
    • 4 cups vegetable broth , low sodium
    • 3 tablespoons all-purpose flour (gluten-free or regular)
    • 2 medium russet potatoes , peeled and cut into bite-sized pieces
    • 2 bay leaves
    • 2 teaspoons kelp granules or dulse flakes (*see note)
    • 1 teaspoon Himalayan salt , more to taste
    • 1-2 tablespoons fresh lemon juice (*optional)
    • Fresh cracked pepper , to taste
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    Instructions

    Cream Base

    • Blend the soy milk & cashews (discard soaking water) together until very smooth. Set aside.

    Mushrooms

    • In a large sauce pot over medium heat, add 1 tablespoon butter. When heated, add mushrooms and sauté until the liquid evaporates (about 3 minutes). Now add 1 clove minced garlic and soy sauce. Sauté until the mushrooms are tender & lightly browned. About 2-4 minutes. Remove mushrooms and set aside.

    Soup Base

    • Wipe out the same pot and return to stove. Heat butter over medium heat. Add onion and sauté until translucent, about 2-3 minutes. Add celery, carrots, garlic & thyme. Sauté about 5-7 minutes or until veggies are tender.
    • Add wine and turn heat up to medium-high to simmer. Once simmering turn heat back to medium. Cook wine down about  3-5 minutes. Stir often.
    • Sprinkle flour over veggies and stir constantly for 30-60 seconds.
    • Stir in broth and add potatoes, bay leaf, kelp granules, and salt. Bring to a simmer for about 10-15 minutes, until potatoes are tender. Discard bay leaves.
    • Turn heat to medium low and slowly stir in cashew cream. Taste for seasoning and add more if needed. Cook for 3-4 minutes and remove from heat. Stir in mushrooms, lemon juice and fresh cracked pepper.
    • Place in your favorite soup bowls & garnish with fresh parsley. Side with crackers or crispy bread. Enjoy!

    Notes

    *To speed up soaking time for cashews: in a small pot, boil water and remove from heat. Add cashews and cover for 15-20 minutes, until softened.
    • To make this cashew-free, omit the Cream Base Step (soy milk and cashews)and replace it with 1 cup of canned lite coconut milk. Add to soup after removing from heat. 
    * If you can't find kelp granules, you can use dulse flakes, dulse granules or break up a small piece of nori. If you don't want the ocean-like flavor, you can omit the seaweed altogether. It will still be delicious!  You can also add a teaspoon of Old Bay Seasoning.
    *Prep time doesn't include soaking time for cashews
     

    Nutrition

    Calories: 246kcal | Carbohydrates: 24g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Sodium: 497mg | Potassium: 708mg | Fiber: 2g | Sugar: 3g | Vitamin A: 210IU | Vitamin C: 5.4mg | Calcium: 72mg | Iron: 2.5mg
    Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!

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    I’m Melissa Huggins – the creator of Vegan Huggs. I started this blog to share delicious vegan recipes that everyone will love. Yep, that includes carnivores, too! Read more...

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    Comments

      4.99 from 97 votes (33 ratings without comment)

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      Recipe Rating




    1. Michelle Vallejo

      May 15, 2019 at 7:43 pm

      I made this and it is so good. Even without the kelp granules or dulse.It deliciousness. I topped it with homemade sourdough croutons and parsley, as recommended. Loved it!!

      Reply
      • Melissa Huggins

        May 24, 2019 at 10:57 pm

        Hi Michelle, yay, I'm so glad you liked it! Thank you for giving it a try! 🙂

        Reply
    2. Carissa

      February 15, 2019 at 10:11 pm

      This is AMAZING! My whole family is loving it! I’m so happy I doubled it. 😋 Thank you so much for such a wonderful recipe.

      Reply
    3. Angie

      February 15, 2019 at 5:18 pm

      5 stars
      My husband and I LOVE this recipe! It's truly delicious.
      The best part is that it's meat and dairy free. (world peace diet) 🙂

      Reply
    4. Maria Radonjic

      February 08, 2019 at 7:12 am

      5 stars
      Amazing taste !!! Made it two weeks ago for the first time and making it tonight but dubble batch 🙂 .Thank you for sharing !!!

      Reply
      • Melissa Huggins

        February 09, 2019 at 4:22 pm

        Thank you, Maria! I'm so glad you liked it! Have a great weekend 🙂

        Reply
    5. Shirley Silvey

      February 02, 2019 at 8:28 pm

      5 stars
      Superb.

      Reply
      • Melissa Huggins

        February 02, 2019 at 9:36 pm

        Thank you so much! 🙂

        Reply
    6. Johnny R.

      January 07, 2019 at 10:08 am

      5 stars
      Absolutely amazing is the only 2 words I could use to describe how perfect this was. Thank your for the amazing vegan clam chowder.

      Reply
    7. Mardy

      December 14, 2018 at 4:24 pm

      5 stars
      I was never a fan of clam chowder in my omnivore days but this chowder has won me over! I made it as written, then added another cup of broth along w/ some Old Bay Seasoning like you suggested. BLISS! Thank you Melissa!

      Reply
      • Melissa Huggins

        February 02, 2019 at 9:37 pm

        Hi Mardy, I'm so happy it won you over! Thank you for making it 🙂

        Reply
    8. Rae

      November 11, 2018 at 10:22 am

      5 stars
      This is a favorite recipe in our home. Whenever we see our local oyster mushroom guy, we know we have to make this. Which is about every other week. Thanks so much for this vegan classic.

      P.S. Love all your recipes. Keep it up!!

      Reply
      • Melissa Huggins

        November 12, 2018 at 9:39 pm

        Hi Rae, Thank you so much! I'm so happy you like it. WOW, I wish I had a local oyster mushroom guy! Our local grocery store carries them, but they never look that great. 🙂

        Reply
    9. Robin Sabo

      August 09, 2018 at 4:39 pm

      5 stars
      I made this and added 1 tsp liquid smoke and omitted the kelp and garnished with cilantro, served with homemade sourdough bread. Your recipe is really outstanding! Thank you!

      Reply
      • Melissa Huggins

        August 22, 2018 at 1:02 pm

        Hi Robin, Yay! I'm so glad you liked it!! The liquid smoke and cilantro must've been delicious! I must try that next time. Thank you 🙂

        Reply
    10. Marlene

      May 02, 2018 at 10:47 am

      I have made this countless time and I recommend your website and recipe on every plant based eating group I follow. This is a winner, & a crowd pleaser. I have also added corn and sundried tomatoes for more chew. To be super decadent, I have served this over vol au vent pastry shells, with a side salad of boston lettuce with a creamy mustard dressing 🙂 Thank you.

      Reply
      • Melissa Huggins

        May 09, 2018 at 9:12 pm

        Hi Marlene, thank you so much! I'm so happy you like it! I must try it with the corn and sundried tomatoes. Must be delicious! 🙂

        Reply
    11. Marlene Love

      March 26, 2018 at 1:59 pm

      5 stars
      Wow Melissa, I have made this recipe and recommended it countless times, thank you. You make being Vegan being easy. As a super treat, we pour this over vol au vent pastry, I add corn to this and sundried tomatoes for more chew. Thumbs up, glad I found you.

      Reply
      • Melissa Huggins

        March 28, 2018 at 9:04 am

        Yay! Thank you, Marlene! So happy to hear this. I must try adding the sundried tomatoes. Such a great idea! Have a great week 🙂

        Reply
    12. Patricia

      February 02, 2018 at 9:32 pm

      I'm excited to try this but need a substitute for the cashews. Any suggestions? Thanks so much!

      Reply
      • Melissa Huggins

        February 02, 2018 at 10:14 pm

        Hi Patricia, can you have macadamia nuts? They will work well. If not, you can use full-fat coconut milk instead. 1/2 - 3/4 cup should work fine. I hope this helps. I'd love to hear how it turns out for you. 🙂

        Reply
    13. Lauren

      January 21, 2018 at 10:56 pm

      5 stars
      I was very surprised that this soup takes so much like clam chowder! I added corn and celery to mirror clam chowder in my region. Recipe takes a bit to make, but worth it. Thank you!

      Reply
      • Melissa Huggins

        January 22, 2018 at 10:46 pm

        Hi Lauren, thank you so much! I'm so happy the soup worked out for you. I used to love clam chowder, so I had to veganize it somehow. 🙂

        Reply
    14. Desiree

      January 01, 2018 at 9:33 pm

      5 stars
      Yum, Melissa!! Just made this tonight in frigid and arctic-feeling NH with a temperature of -20 with the wind chill. Hearty and rich! It's about as close as possible to original clam chowder as a plant based recipe can get. I didn't have dulce flakes, so ground up Nori in the blender. What a nice addition! The only ingredient I would skip next time is the lemon juice. I've never seen that in any (before becoming vegan) clam based recipe, so wonder in what way it was intended to add to the recipe? For my taste, I think it detracted from the chowder a little, but the end result was still delicious. Thank you again and Happy New Year!

      Reply
      • Melissa Huggins

        January 02, 2018 at 1:25 pm

        Hi Desiree, thank you for stopping by and sharing your feedback. I'm so happy you liked the chowder. The lemon just adds a little overall brightness, but it's definitely not needed. Happy New Year to you too 🙂

        Reply
    15. Chris

      December 13, 2017 at 9:20 am

      I have an annual cookie swap and make a traditional seafood chowder for my meat-eating guests and, after a few soups, had settled on an onion soup for the vegan/GF alternative. However, I made your soup this year instead of the onion soup and this is now what I'll be serving! Everyone who tried it loved it! Thank you for this beautiful soup recipe! It fits the occasion perfectly.

      Reply
      • Melissa Huggins

        December 13, 2017 at 9:54 am

        Hi Chris, oh, this is so nice to hear! Thank you for making it for everyone. I'm glad they loved it!!!:)

        Reply
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