Clamless Chowder Recipe


Clamless Chowder


  • 2 Cups Vegetable Stock + 1/4 Cup Vegetable Stock
  • 1 Cup Celery, small dice
  • 1/2 Cup Carrot, small dice
  • 1 Cup Onion, small dice
  • 2 Tablespoons Garlic, Minced
  • 1 Bay Leaf
  • Pinch of Salt (to taste)
  • 1/2 Cup White Wine (or veg stock)
  • 3 large Yellow Potato, small dice
  • 3 Cups Almond Milk
  • 1/2 teaspoon Kelp Granules
  • 4 Tablespoons Flour +1/2 Cup Almond Milk (to make a slurry)
  • 1/4 Cup Cashew Cream **
  • 1 teaspoon Yellow Miso
  • 2 dash Liquid Smoke (optional)
  • 1 -8 oz. Jar of Hearts of Palm, cup into rounds
  • Sourdough Bread Roll (optional) for Bowl


  1. Warm a large pot on Medium High heat. Saute Celery, Carrot, Onion & Garlic with 1/4 Cup Vegetable broth (or water) until onions are soft, translucent & most liquid is reduced.
  2. Add White Wine and reduce by half then add 2 Cups of Vegetable broth & Bay Leaf reduce heat to low & allow to simmer for 10-15 minutes. 
  3. Add Almond Milk, 1/4 teaspoon Kelp Granules.
  4. Fill a separate pot with Cold water, add Potato & cook until al dente. 
  5. In a small bowl, combine flour & 1/2 Cup Almond milk, stir until combine to make a slurry. Add to the large pot slowly while stirring. Increase heat to Medium, stir occasionally until it thickens. Add Salt to taste.
  6. Add Cashew Cream & whisk until combined. Add miso, whisk to combine.
  7. Reduce heat to low & add Potatoes- cook for 10 minutes then add 1/4 teaspoon Kelp Granules & Liquid Smoke- continue to cook over low heater 15 minutes.
  8. Add Hearts of Palm. Continue to cook for 5 more minutes or until Hearts of Palm are warm.

Note: To serve in a Sourdough Bread Bowl,  cut the top off a medium sized Sourdough roll,  remove the bread on the inside, toast in oven with ìlidî & Excess bread on the side.  Spoon in Chowder and enjoy!

**(See recipe here: )