Vegan Manhattan Clam Chowder

Reminiscent of a familiar favorite, this chowder uses plant ingredients to provide the flavors we loved in the clam-based version. Sea vegetables (kelp and wakame) are used to create a subtle sea-like flavor for the broth. The directions have you strain out these out,

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)

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.