Name: Vegan New England Clam Chowder
Yield: 4
Ingredients: 1/4 c. vegan butter, divided -; 1 tbsp. extra-virgin olive oil -; 1 lb. cremini mushrooms -; Kosher salt -; 1 medium yellow onion, chopped -; 2 medium carrots, thinly sliced into rounds -; 4 cloves garlic, minced -; 1 tbsp. miso -; 1/2 c. white wine -; 2 c. water -; 1 bay leaf -; 2 lb. Yukon gold potatoes, peeled and chopped into roughly ¾-inch cubes -; Freshly ground black pepper -; Chopped fresh curly parsley leaves and oyster crackers, for serving -; 2 large russet potatoes, peeled and chopped -; 2 c. unsweetened almond milk -

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Vegan New England Clam Chowder

1. 1/4 c. vegan butter, divided -

2. 1 tbsp. extra-virgin olive oil -

3. 1 lb. cremini mushrooms -

4. Kosher salt -

5. 1 medium yellow onion, chopped -

6. 2 medium carrots, thinly sliced into rounds -

7. 4 cloves garlic, minced -

8. 1 tbsp. miso -

9. 1/2 c. white wine -

10. 2 c. water -

11. 1 bay leaf -

12. 2 lb. Yukon gold potatoes, peeled and chopped into roughly ¾-inch cubes -

13. Freshly ground black pepper -

14. Chopped fresh curly parsley leaves and oyster crackers, for serving -

15. 2 large russet potatoes, peeled and chopped -

16. 2 c. unsweetened almond milk -

How to cook deliciously - Vegan New England Clam Chowder

1. Stage

Make soup: In a medium pot, melt 2 tablespoons of the butter over medium-high heat. Add oil and mushrooms and season with salt. Cook, stirring occasionally, until mushrooms are tender and any liquid they've given off has evaporated, about 5 minutes. Transfer mushrooms to a plate.

2. Stage

Melt remaining 2 tablespoons of butter over medium heat. Add onion and carrot and cook, stirring occasionally, until onions are softened, about 3 minutes. Add garlic and cook, stirring, until lightly toasted, about 2 minutes. Stir in miso.

3. Stage

Add wine to pot and increase heat to medium-high. Bring to a boil and cook until wine evaporates, about 3 minutes.

4. Stage

Add water and potatoes to pot. (There should be just enough water to cover potatoes; add a little more as needed.) Season with salt and bring to a boil. Cover pot, reduce heat to medium, and simmer until potatoes and carrots are tender, about 10 minutes.

5. Stage

Meanwhile, make “cream” sauce: In a small saucepan, cover russet potatoes with at least 1 inch of water. Season with 1 teaspoon salt and place over medium-high heat. Bring to a boil, reduce heat to medium, and cook until potatoes are very tender, about 7 minutes. Drain.

6. Stage

Transfer cooked potatoes to a blender and add almond milk. Puree until a smooth.

7. Stage

When vegetables are tender, uncover the pot, add “cream,” and stir to combine; season with salt and pepper.

8. Stage

Just before serving, stir mushrooms back into pot to warm through. Ladle soup into bowls and top with parsley and oyster crackers.