Not Quite but More than Enough…
A Bit of History
Back in my Beantown days, I had the pleasure of eating at the Union Oyster House. This Bostonian landmark boasts a unique historical distinction as the oldest restaurant in the USA serving patrons since 1826. On a cold winter’s day in February, just before another Nor’easter, my parents and I enjoyed our favorite New England dish: clam chowder.
Chowder, like chili recipes, has many variations and regional differences. Traditional New England chowder, a favorite since the early 1700s, uses a milk base. Manhattan style utilizes tomatoes, New Jersey recipes incorporate creamed asparagus and bacon, while other regions use clam juice or seafood broth. Naturally, each restaurant, chef, and region claim to craft the best recipe. I happen to think my Not Quite Clam Chowder is more than enough for a delicious meal.
About the Recipe
After altering my nutrition plan to a 99% plant-based menu, sometimes I need to embrace the 1% and just go for it. This recipe for Not Quite Clam Chowder satisfies my craving for a delicious bowl of chowder while remaining almost 100% plant-based. For this version of clam chowder, I incorporate my favorite chowder ingredients from a variety of regions. My recipe calls for a base of clam juice, which is the only non plant-based ingredient, and oat milk. Pioppini mushrooms provide a fabulous umami powerhouse and texture of bacon. Pioppini mushrooms, or black poplar, are native to Asia but are cultivated worldwide. Don’t worry, if you cannot locate this variety, simply substitute shiitake mushrooms. Fresh thyme, Old Bay Seasonings, onion, celery, potatoes, and garlic round out the dish for a fabulous meal.
The best part you can make this amazing dish in less than 40 minutes and kids love it! Homemade Garlic Thyme croutons on top add crunch for that perfect bite!
Not Quite Clam Chowder
Ingredients
Not Quite Clam Chowder
- 4 cups Pioppini mushrooms, trimmed and sliced (or substitute shiitake mushrooms)
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 1/2 cups yellow onion, diced
- 2 cups celery, diced
- 6 cloves garlic, minced
- 3 8 oz. bottles clam juice
- 8 sprigs fresh thyme
- 2 tsp Old Bay Seasoning
- 1 tsp parsley
- 3 cups potato, cut into small cubes
- 1 tbsp semolina or all-purpose flour
- 2 cups oat milk
- 1/4 cup nutritional yeast
- salt and pepper to taste
Garlic Thyme Croutons
- 1/2 baguette cut into cubes
- 1-2 tbsp olive oil
- 1 tbsp minced dried garlic
- 1 tbsp nutritional yeast
- 1 tsp dried thyme
- salt to taste
Instructions
Not Quite Clam Chowder
- Heat 1 tbsp of olive oil over medium heat in the bottom of a large pot.
- Add the mushrooms, a pinch of salt, and dried thyme.
- Cook approximately 3 minutes per side until golden brown. Transfer mushrooms to a plate and set aside.
- Add 1/2 cup of clam juice to the pan and scrape the bottom. Cook 1 minute.
- Add celery, onion, garlic, another pinch of salt, black pepper, fresh thyme, and Old Bay seasoning. Cook 6 minutes over medium heat.
- In a separate measuring cup, whisk together flour, milk, and nutritional yeast.
- Once the celery and onion mixture has cooked, add the remaining clam juice, milk mixture, and potatoes to the pot. Bring to a low boil. Reduce heat and cover pot. Cook 15 minutes.
- Taste and adjust seasonings.
- Add mushrooms to the pot.
Garlic Thyme Croutons
- Combine all ingredients together in a bowl. Toss to coat bread. Toast in air fryer for 5-10 minutes or roast in oven at 400 degrees until crispy.
Craving soup? Try these other Ultratruffle favorites:
Butternut Squash Chipotle Chili with Chocolate Coffee Bourbon Stout