This vegan clam chowder is pure comfort food bliss in a bowl. It’s rich, creamy, loaded with flavor and so easy to make at home!
This vegan clam chowder is so delicious, I’m actually convinced it’s better than the original.
It may taste a little different to what you’re used to, if you’re used to clam chowders that have actual clams in them! But this is just so good no one will mind a bit.
It’s made with hearts of palm instead of clams, potatoes and vegan bacon and it’s just the ultimate comfort food.
Hearts of palm is a super versatile ingredient that we also used for our vegan crab cakes with great success.
You’ll also love our vegan corn chowder and our vegan zuppa toscana.
Ingredients You’ll Need:
Ingredient Notes
- Potatoes – Russet potatoes work great if you’re in the USA. If you’re elsewhere in the world, just choose starchy white potatoes.
- Vegan bacon – you can use any store-bought vegan bacon, or make your own homemade seitan bacon.
- Hearts of palm – we used one 14-ounce can of sliced hearts of palm (drained).
- Coconut cream – should be canned and unsweetened. Canned, unsweetened, full fat coconut milk also works great. You could also use a different non-dairy cream or vegan heavy cream (made with cashews).
- Vegan chicken stock – you can use any chicken stock or broth that is vegan by ingredient. Better than Bouillon ‘no-chicken’ broth is perfect to use, alternatively you can use vegetable stock or vegetable broth.
How To Make Vegan Clam Chowder
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Heat a large pot over medium heat. Add olive oil and vegan bacon and cook until crispy.
- Add vegan butter, finely chopped onions and celery and crushed garlic and sauté until the onions are softened.
- Add hearts of palm, peeled and diced potatoes, onion powder, garlic powder, smoked paprika, dried parsley, dried oregano, dried thyme, red pepper flakes, salt and ground black pepper and mix together.
- Cook for a minute to toast the spices.
- Sprinkle all purpose flour on top of the vegetables and stir it in.
- Pour the vegan chicken stock in slowly, while stirring constantly.
- Add the bay leaves and then bring to the boil. Lower the heat and let it simmer for around 20 minutes until the potatoes are fork tender.
- Remove the bay leaves.
- Add coconut cream and stir it in.
Serving Suggestions
Serve topped with fresh chopped parsley and a sprinkle of ground black pepper. This is also a GREAT soup for dipping so you definitely want some bread on the side.
Fresh vegan dinner rolls or vegan soda bread, vegan beer bread or vegan focaccia are all great to serve alongside this vegan clam chowder.
Storing and Freezing
Keep it stored in the fridge and enjoy within 5 days. It can be reheated in the microwave or on the stovetop over medium low heat until heated through.
It’s freezer friendly for up to 3 months. Thaw in the fridge and then reheat as usual.
More Hearty Vegan Soup Recipes
- Vegan Chicken Noodle Soup
- Vegan Split Pea Soup
- Vegan Lentil Soup
- Vegan Broccoli Cheese Soup
- Vegan Minestrone Soup
- Vegan Potato Leek Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Clam Chowder
Ingredients
- 2 Tablespoons Olive Oil
- ½ cup Vegan Bacon Chopped
- 1 Tablespoon Vegan Butter
- 1 Medium Onion White, Yellow or Brown, Finely Chopped
- 2 Stalks Celery Finely Chopped
- 3 Cloves Garlic Crushed
- 14 ounce Can Sliced Hearts of Palm Drained
- 1 ½ pounds Russet Potatoes (680g) Peeled and Chopped
- ½ teaspoon Onion Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Smoked Paprika
- ½ teaspoon Dried Parsley
- ½ teaspoon Dried Oregano
- ¼ teaspoon Dried Thyme
- ¼ teaspoon Red Pepper Flakes
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- ⅓ cup All Purpose Flour (42g)
- 4 cups Vegan Chicken Stock (960ml) or Broth
- 2 Bay Leaves
- 14 ounces Canned Coconut Cream (400ml) Unsweetened
Serving:
- Fresh Chopped Parsley
- Ground Black Pepper
Instructions
- Heat a large pot over medium heat. Add olive oil and vegan bacon and cook until crispy.
- Add vegan butter, onions, celery and garlic and sauté until the onions are softened.
- Add hearts of palm, potatoes, onion powder, garlic powder, smoked paprika, dried parsley, dried oregano, dried thyme, red pepper flakes, salt and ground black pepper and mix together. Let it cook for a minute to toast the spices.
- Sprinkle all purpose flour on top of the vegetables and stir it in.
- Pour the vegan chicken stock in slowly, while stirring constantly.
- Add the bay leaves and then bring to the boil. Lower the heat and let it simmer for around 20 minutes until the potatoes are fork tender.
- Remove the bay leaves. Add coconut cream and stir it in.
- Serve topped with fresh chopped parsley and a sprinkle of ground black pepper.
Notes
- Vegan bacon – you can use any store-bought vegan bacon, or make your own homemade seitan bacon.
- Hearts of palm – we used one 14-ounce can of sliced hearts of palm (drained).
- Potatoes – Russet potatoes work great if you’re in the USA. If you’re elsewhere in the world, just choose starchy potatoes.
- Vegan chicken stock – you can use any chicken stock or broth that is vegan by ingredient. Better than Bouillon ‘no-chicken’ broth is perfect to use, alternatively you can use vegetable stock or vegetable broth.
- Coconut cream – should be canned and unsweetened. Canned, unsweetened, full fat coconut milk also works great. You could also substitute vegan heavy cream (made with cashews).
- Gluten free: To make this recipe gluten free use a gluten free all purpose flour blend.
- Storing: Keep it stored in the fridge and enjoy within 5 days. It can be reheated in the microwave or on the stovetop over medium low heat until heated through.
- Freezing: It’s freezer friendly for up to 3 months. Thaw in the fridge and then reheat as usual.
This is soooo good! Serves 6? I don’t think so, it’ll serve me. 🤤🤤😜
Hahaha, so glad you enjoyed it Teresa!
Wow this really tasted like clam chowder! It was yummy and easy to make.
So glad you enjoyed it!
Amazing recipe, absolutely delicious!
Thank you 🙏💖
Thanks so much Stephanie!
It looks absolutely delicious, and Alison’s photos and instructions are always the best, but… I wish there were alternatives to saturated fat contents, or extra virgin olive or avocado oils.
Hi Ron, definitely make the adjustments to the recipe to suit you. Extra virgin vs regular olive oil won’t make any difference to the end result. We leave this in your hands to use the oils you like using or to leave them out altogether. There is no recipe that will suit every person. The nutritional info is only supplied as a courtesy and it is an estimate. It uses ‘generic’ brands of ingredients so it’s always advised to work it out yourself with the ingredients you’ve used, if you want it to be accurate. All the best!
Oh my goodness I am drooling just reading this recipe! As soon as it cools down here in CT I will totally be trying this, Looks SO good! Thank you!
Awesome! Hope you love it when you try it!
Do the bay leaves have to be removed?
Yes, just before you add the coconut cream (I have updated the recipe card). You could leave them in, but then someone might bite into one of them!
How about cashew cream instead of coconut cream? How much cashews to make the right amount? Thanks!
You could use our vegan heavy cream substitute.