Classic New England Style Vegan Clam Chowder Food

VEGAN CLAM CHOWDER

Steps:

• Place the soup pot over medium heat.
• Wash and pat dry the mushrooms. Remove the stems from the mushroom caps. Set the caps aside for a different recipe.
• Slice the mushroom stems into small rounds.
• Saute the mushroom stems with 2 tablespoons of vegan butter, salt, and garlic powder.
• Break the nori sheet into smaller pieces that are easily able to fit into your spice grinder. Using a spice grinder or coffee grinder, pulse the nori sheet until very fine.
• Sprinkle the nori, old bay seasoning, and liquid smoke into the soup pot with the mushrooms.
• Add the diced onion and celery, along with the 1/2 cup of water.
• Cook for 5 minutes, until the onion is soft.
• Remove the vegetables from the soup pot and set aside.
• Add the remaining 2 tablespoons of vegan butter into the soup pot.
• Sprinkle the flour over the butter and whisk until no lumps remain.
• Slowly pour the plant milk into the pot. Whisk until the mixture has thickened.
• Add back in the vegetables, veggie broth, and diced potatoes.
• Dissolve the miso paste in 1/4 cup of hot water and add this into the soup.
• Allow the soup to cook for an additional 5 minutes.
• Serve with cashew cream,fresh parsley, fresh cracked pepper and smoked paprika to taste.

CLASSIC NEW ENGLAND STYLE VEGAN CLAM CHOWDER

Steps:

• Start by making your vegan cream. Preheat the oven to 400°F(200°C). Place the onions, whole, uncut, skins and all in a baking dish and rub with a little oil. Place in the oven for about one hour, until the onion is soft with poked with a fork. While the onion is baking, set the cashews to soak in water. Once they're both finished, remove the skins from the onions and drain the water from the cashews. Add both to a blender and blend until smooth. Set aside.
• Heat a small amount of oil in a large pot and add the garlic, carrot and celery and sauté for a couple minutes, until the garlic is fragrant. Add the potatoes and water, and bring to a boil, before reducing to a simmer. Allow to cook until the potatoes are easily pierced with a fork.
• While the soup is simmering, heat 1 tbsp. of vegan butter in a medium-large skillet. Add the mushrooms and cook until slightly golden. Once cooked, place in a small bowl and set aside. If your potatoes are done, or nearly done, in the same skillet melt the remaining ½ cup of vegan butter and mix the half cup of flour in. Cook, but do not burn for a couple minutes. Add the completed roux to your soup and whisk in well. To complete your chowder, add the mushrooms and onion cream and heat but do not boil. Season with salt and pepper, and serve warm with parsley and oyster crackers, if desired.

NEW ENGLAND CLAM-LESS CHOWDER

Steps:

• Heat the oil and soy sauce or tmari slowly in a medium sized skillet.
• Stir the diced tofu in quickly to coat, then turn the heat up to medium high.
• Saute stirring frequently until browned and crisp on all sides, about 12- 15 miuntes.
• When done, remove from the heat and set aside until needed In the meantime, heat the margarine in a soup pot.
• Add the onion and celery and and saute over moderate heat, stirring occasionally, until the onion is golden, about 10 minutes.
• Sprinkle in the flour a little at a time.
• Slowly stir in the stock or water, then add the potato dice, corn kernels and dried herbs.
• Bring to a simmer, then simmer gently, covered, until the potatoes are tender and the corn kernels are done, about 20- 25 minutes.
• With the back of a wooden spoon, mash a small amount of the potatoes to thicken the base.
• Then add milk or soy milk as needed.
• The soup should be simithick but will not be too dense.
• Slowly bring to a gentle simmer, then season to taste with salt and pepper.
• If time allows, let the soup stand off the heat for an hour or two before serving, then heat through as needed.

NEW ENGLAND CLAM CHOWDER

Steps:

• Scrub the clams and put into large pa with a splash of water. cook over high heat for 3 - 4 minutes until the clams have opened. Discard any unopened ones. Set aside cooking liquid to cool.
• Remove the clams from the shells.
• Fry the bacon in a pan until browned and crisp. Remove and drain dry on paper towels, add butter into the pan and melt, add the onion.
• Cook for 4 - 5 minutes until softened, and translucent.
• Add the thyme and cook briefly before adding the diced potato, reserved clam cooking liquid, milk and bay leaf.
• Bring to boil and simmer for 10 mins or until potato is soft.
• Add the reserved clams, bacon and cream. Simmer for 2 - 3 mins until heated through. Season to taste.
• Transfer to food processor and blend until smooth or push through sieve into a bowl.

CLAM CHOWDER (NEW ENGLAND STYLE)

Steps:

• In a large stockpot bring 2 cups of water to a boil.
• Add clams, cover and cook for 5 minutes.
• Uncover, quickly stir clams with a wooden spoon and cover again.
• Continue to cook 5 to 10 minutes longer, until most of the clams are opened.
• Transfer clams to a large bowl and strain the broth twice through a fine mesh sieve or cheese cloth into another bowl, being careful to strain out the sand and grit.
• You should now have about 6 cups of clam broth.
• If not, add enough water to make it 6 cups.
• When clams are cool enough to handle, remove them from their shells and cut into 1/2 inch pieces.
• Set clams and broth aside.
• In a large heavy pot, cook bacon until crisp and fat is rendered.
• Pour off all, except 2 tablespoons, of the bacon fat.
• Add the butter, onions and celery and cook until softened, about 5 minutes.
• Add the garlic, thyme and bay leaves and cook until vegetables are completely wilted, about 3 minutes, being careful not to brown.
• Add the potatoes and the reserved clam broth and bring to a boil.
• Lower the heat, cover, and simmer for 20 to 30 minutes, until broth slightly thickens and the potatoes are very tender.
• If you prefer a thicker broth, mash some of the potatoes against the side of the pot with a wooden spoon.
• Remove from heat, stir in the clams and heavy whipping cream, and season with salt and pepper, if necessary.
• Set aside for 1 hour, to allow all of the flavors to thoroughly blend.
• Place the pot over low heat and slowly reheat, being careful not to bring to a boil.
• Serve hot, garnished with 1 or 2 pats of butter and some chopped scallions.