| Manhattan Style Ocean Chowder
Servings: 6 to 8 servings
Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.
A whole food, plant based recipe for those who want to enjoy Manhattan style clam chowder without the actual clams. The wakame and kombu seaweeds bring a hint of seafood flavor without using seafood, while the oyster mushrooms provide the texture of clams. This is a wonderful and satisfying soup that can be enjoyed any time of year.
*Note: Dried wakame seaweed is available in many grocery stores and is commonly used in Japanese miso soup. To grind the wakame, place about ¼ cup of wakame in a spice/coffee grinder and grind until it turns into a powder. Kombu (kelp) can also be found in many grocery stores, or both can be ordered online.
- 1 Tablespoon 1 Tbsp olive oil or ¼ cup water for sautéing vegetables
- 1/2 cup ½ cup carrots, peeled – diced into 1/4 inch pieces
- 1/2 cup ½ cup celery – diced into 1/4 inch pieces
- 1/2 cup ½ cup sweet yellow onion – diced into 1/4 inch pieces
- 1 small red, yellow, or orange bell pepper
- 1/2 teaspoon 2 cups chopped fresh oyster mushrooms (about 4 to 6 ounces)
- 1 1/2 cups diced fresh tomatoes
- 1 large garlic clove – minced
- 1 Tablespoon tomato paste
- 4 cups low sodium vegetable broth
- 2 bay leaves
- 1 teaspoon finely ground wakame seaweed (*see note above) (view or buy here)
- 1 piece Kombu seaweed (4 to 5 inches long) (view or buy here)
- 2 teaspoons fresh thyme leaves (substitute 1 teaspoon dried )
- 1 Tablespoon fresh marjoram or oregano leaves (substitute 2 teaspoons dried)
- 1 teaspoon 1 tsp bay seasoning
- 3 medium red potatoes, skin on (about 1 pound) diced into 3/4 to 1 inch pieces
- freshly ground black pepper to taste
- kosher salt to taste
- A splash of your favorite hot sauce or vegan Worcestershire sauce if desired
- Chopped fresh parsley for garnish
No special equipment is required.
Heat the olive oil (or ¼ cup water if not using oil) over medium heat in a large soup pot. Add carrots, celery, onion, bell pepper, and mushrooms. Cook vegetables while stirring until they begin to soften, about 5 minutes. Add the tomatoes and cook for an additional 2 minutes to allow the tomatoes to release their moisture. Add garlic, thyme, marjoram, and tomato paste and stir to mix in the tomato paste and cook an additional 2 minutes.
Pour in the stock, and add the Kombu, powdered wakame, bay seasoning, and potatoes. Bring to a simmer, cover pot with a lid and simmer for 25 minutes or until the potatoes are easily pierced with a fork. Remove the bay leaves and Kombu.
Salt to taste and serve with hot sauce and garnish with fresh ground black pepper and chopped parsley.