Vegan Clam Chowder

Note: For an updated version that I prefer, try this vegan New England Clam Chowder recipe.

I promise that I’m professional, but I still prefer to spell it clam chowdah

A few weeks back, I decided that I was going to find a way to make vegan clam chowder. Usually when I cook, I’m taking tips from 6-7 different recipes and combining them to my tastes, which I did here.

This bacon-based recipe is based off the Cliff House clam chowder, with some vegan additions in the form of oyster mushrooms and kombu dashi. It’s really easy to throw together as long as you have the right ingredients.

So get yourself some kelp and have a go!

Vegan Clam Chowder Recipe

By M. M. Cassidy Published: January 11, 2011

  • Yield: 6-8 Servings
  • Prep: 40 mins
  • Cook: 30 mins
  • Ready In: 1 hr 10 mins

Serve with crusty bread, white wine (a nice minerally white—or even vin jaune!—would be nice), or a nice dark beer on a cold winter's night.



  1. Dice the potatoes (optionally peel), then just cover with cold water in a pot and bring to a boil. Boil until knife-tender (Still somewhat firm), then drain.
  2. Place the kelp in a small pot with 1 c water. Let sit for about half an hour, and then turn the heat on low. When just starting to boil, turn the heat off and let cool. (It should look like a swamp monster.) Strain and reserve the liquid to use—don't throw the kelp into your vegan clam chowder.
  3. In a large pot, sauté bacon, onion, garlic, and herbs.
  4. Once the onion is translucent, add the flour and stir constantly to combine.
  5. Add the kombu dashi and boil.
  6. Reduce heat, add the mushrooms and the soy creamer, and simmer for 15-20 minutes until flavours have gotten happy, but mushrooms are not too tender.
  7. Add potatoes and salt and pepper to taste.
  8. Stir in dulse to taste for an even brinier flavour and serve, garnished with chives and chopped bacon bits.

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