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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Vegan Manhattan Clam Chowder

By Chef Linda

Manhattan clam chowder is the red one, the one with bright clean flavors and a little kick to it. Vegan Manhattan clam chowder is the one that uses mushrooms instead of clams and the one that gets its briny flavor from sea vegetables, proving that anything can be veganized! Shiitake is the mushroom of choice in this recipe because of its chewy texture when cooked. Most of the ingredients are the same as what you'd find in traditional clam chowder; potatoes, celery, carrots, and a tangy tomatoey broth. Old Bay Seasoning is a spice blend used in many seafood dishes and adds to the authenticity of the chowder. (It contains salt, which is why salt is listed at the end with the instruction to taste first before adding it.) This soup comes together quickly but should be savored slowly on a chilly day, preferably in your pjs.

Ingredients

Broth
 8 cups vegetable broth
 1 large piece of kelp (also known as kombu)
 ¼ cup dried wakame (optional, for more briny flavor)look for it in the global foods aisle, in the Asian section
Chowder
 1 tbsp extra-virgin olive oil
 2 medium carrots, peeled and cut into 1/4-inch pieces
 2 celery ribs, cut into 1/4-inch pieces
 1 medium onion, finely chopped
 3 cloves garlic, minced
 2 tsp dried thyme
 1 1/2 tsps Old Bay Seasoning
 2 to 3 medium waxy potatoes, about 1 pound, peeled and cut into 1/2-inch pieces
 8 oz shiitake mushrooms, stemmed and sliced into thin strips
 28 oz can crushed tomatoes
 3 tbsp tomato paste
 2 tsp maple syrup or granulated sugar
 2 bay leaves
 Salt and ground black pepper, to taste*taste before adding more salt, Old Bay Seasoning contains salt
 Oyster crackers, for serving (optional)

Directions

1

Make the broth by simmering the vegetable broth, kelp, and wakame in a pot for about 15 minutes while you start the chowder.

Heat the oil in another large pot over medium heat. Add the carrots, celery, and onion. Cook, stirring occasionally until vegetables have softened, 8 to 10 minutes. Add the garlic, thyme, and Old Bay Seasoning and cook for another couple of minutes until garlic is fragrant.

Strain the broth into the pot with the vegetables. Stir in the potatoes, mushrooms, crushed tomatoes, tomato paste, syrup, and bay leaves. Bring the soup to a boil then reduce heat to simmer, partially cover, and cook until the potatoes are just tender, about 15 minutes.

Remove and discard the bay leaves. Taste and add salt and pepper as needed. Serve immediately.

Notes

Vegan Manhattan Clam Chowder
IngredientsDirections

Vegan Manhattan Clam Chowder

DifficultyEasyCook Time25 mins
YIELDS
Serves 8

Vegan Manhattan Clam Chowder
INGREDIENTS

Broth
 8 cups vegetable broth
 1 large piece of kelp (also known as kombu)
 ¼ cup dried wakame (optional, for more briny flavor)look for it in the global foods aisle, in the Asian section
Chowder
 1 tbsp extra-virgin olive oil
 2 medium carrots, peeled and cut into 1/4-inch pieces
 2 celery ribs, cut into 1/4-inch pieces
 1 medium onion, finely chopped
 3 cloves garlic, minced
 2 tsp dried thyme
 1 1/2 tsps Old Bay Seasoning
 2 to 3 medium waxy potatoes, about 1 pound, peeled and cut into 1/2-inch pieces
 8 oz shiitake mushrooms, stemmed and sliced into thin strips
 28 oz can crushed tomatoes
 3 tbsp tomato paste
 2 tsp maple syrup or granulated sugar
 2 bay leaves
 Salt and ground black pepper, to taste*taste before adding more salt, Old Bay Seasoning contains salt
 Oyster crackers, for serving (optional)

DIRECTIONS

1

Make the broth by simmering the vegetable broth, kelp, and wakame in a pot for about 15 minutes while you start the chowder.

Heat the oil in another large pot over medium heat. Add the carrots, celery, and onion. Cook, stirring occasionally until vegetables have softened, 8 to 10 minutes. Add the garlic, thyme, and Old Bay Seasoning and cook for another couple of minutes until garlic is fragrant.

Strain the broth into the pot with the vegetables. Stir in the potatoes, mushrooms, crushed tomatoes, tomato paste, syrup, and bay leaves. Bring the soup to a boil then reduce heat to simmer, partially cover, and cook until the potatoes are just tender, about 15 minutes.

Remove and discard the bay leaves. Taste and add salt and pepper as needed. Serve immediately.

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1 Comment

  1. Thank you, Chef Linda. It tastes liked the sea! Loved this. I have been craving the Manhattan Clam Chowder of my childhood. I only had Crimini mushrooms so I used fewer and added a can of hearts of palm which was great. Added a tad more smoked paprika and a tad of cayenne pepper. A little bit of lemon juice when things got out of control. I made GF/vegan oyster crackers for some salty crunch. Made them from scratch. Still perfecting that.

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