Vegan Manhattan 'Clam' Chowder
Let’s settle the age-old debate right now: Manhattan vs. New England. While I appreciate the hearty feel of an old-school Manhattan clam chowder, this vegan manhattan clam chowder brings a zesty, tomato-rich punch that is sophisticated and vibrant.
Growing up with family trips to the Northeast, I loved that sea-breeze aroma and the hearty “chew” of a coastal soup. After going vegan, I refused to settle for watery vegetable broth. I wanted a bold vegan seafood soup that would make even the most die-hard seafood fan double-check the label.
This recipe is how you make plants exciting. It hits all the satisfaction buttons—it’s savory, briny, and has a texture that is absolutely spot on.
The Secret to the ‘Clam’ Texture: King Oyster Mushroom Recipe
The biggest challenge in a vegan chowder is the “meat.” Many recipes use mushrooms, but they often end up slimy or soft. The trick to satisfying vegan food is treating your ingredients with the right technique.
We are using King Oyster Mushrooms. Specifically the stems. When sliced into thick rounds and seared at a high temperature, they undergo the Maillard reaction. This gives them a golden crust and a slightly bouncy, firm bite that is almost indistinguishable from a large clam or a sea scallop.
Pro-tip: Don’t crowd the pan! If you put too many mushrooms in at once, they will release moisture and steam instead of browning. You want a sear, not a boil. This is the difference between “okay” food and “skeptic-converting” food.
Building a Plant-Based Seafood Alternative Umami Stack
Manhattan chowder traditionally relies on clam liquor and salt pork for depth. Since we aren’t using those, we need to build an Umami Stack.
- Dulse Flakes: This is our “sea-infusion.” This is one of my favorite dulse flakes recipes because blooming the seaweed in oil with the tomato paste releases those fat-soluble oceanic flavors.
- Fire-Roasted Tomatoes: These provide a subtle charred note that replaces the smokiness of traditional bacon.
- White Miso & Tamari: This fermented duo adds a deep, salty complexity that mimics the natural salinity of the ocean.
I discovered this combination when I was trying to impress my skeptical East Coast cousins last summer. I served them this exact recipe, and they didn’t believe it was vegan until I literally showed them the discarded mushroom stalks in the trash!
Why This Healthy Vegan Chowder Works
Plants can do amazing things when you treat them with respect. By layering these flavors and focusing on the texture of the king oysters, we create a soup that is heavy and savory rather than thin and acidic. It’s a celebration of vegetables and fungi on their own terms.
This soup is also a meal-prep dream. The flavors actually deepen after 24 hours in the fridge. If you love this flavor profile, you might also enjoy my vegan ‘bouillabaisse’ for another Mediterranean-inspired treat.
Now for the magic—let’s get cooking!
Vegan Manhattan 'Clam' Chowder
Ingredients
Instructions
In a large heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the king oyster mushroom rounds in a single layer (do not crowd the pan!). Sear until golden brown and slightly bouncy, about 3-4 minutes per side. Remove from the pot and set aside.
Reduce heat to medium. Add the remaining 2 tablespoons of oil. Sauté the onion, celery, and carrots until the onion is translucent, about 6-8 minutes.
Add the garlic, dulse flakes, and tomato paste. This is the 'sea-infusion' step—cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and the dulse smells like the ocean.
Pour in the white wine to deglaze the pan, scraping up all the brown bits (the fond) from the bottom. Let the wine simmer until reduced by half.
Add the fire-roasted tomatoes, vegetable broth, diced potatoes, bay leaves, and dried thyme. Bring to a gentle boil, then reduce heat to low and simmer for 15-20 minutes, or until the potatoes are fork-tender.
In a small bowl, whisk the miso paste and tamari with a ladleful of the hot broth until smooth. Stir this mixture back into the pot along with the seared mushrooms.
Simmer for another 5 minutes to let the flavors meld. Remove the bay leaves. Taste and adjust seasoning, adding a pinch of salt if needed (though the miso and tamari usually provide enough).
Ladle into bowls and top with fresh parsley. Serve with a squeeze of lemon and vegan oyster crackers.