Clam Chowder sans Clam

by Holladay Allen

Native Foods Cafe

 

Today is Clam on the Half Shell Day… and I think we should
take a minute to reflect on what a unique and special creature the clam is,
instead of slurping them from their shells… or is that how people eat oysters,
or both….  I am not really sure,
but I do know that clams, or bivalve molluscs, are actually quite cool.  Molluscs have more forms than any other
animal phylum, and include: snails, slugs, squids, clams, octopi, and around
85,000 more. “A
striking feature of molluscs is the use of the same organ for multiple
functions. For example, the heart and nephridia ("kidneys") are
important parts of the reproductive system, as well as the circulatory and
excretory systems; in bivalves, the gills both "breathe" and produce
a water current in the mantle cavity, which is important for excretion and
reproduction.” (Wikipedia).  So
they are efficient little suckers, which makes sense, since they quite possibly have
been around for more then 500 million years (apparently the timeline of molluscs
is a big debate in the scientific world of Malacology, or the study of
molluscs). 

 
800px-ClamsNative Foods Cafe uses this photo courtesy of Wikipedia.  vegan, vegan restaurant

 

And you know that phrase “happy as a clam?”  Well, it is actually a shortened
version of “happy as a clam in high water” as clams are practically impossible
to find and dig out during high tide. 
So in attempt to make all the clams of the world happy (and not eaten)
on this day, let’s make Clam Chowder…. with no clams…. hooray!  I have never had clam chowder before,
but according to the internerd, this recipe is similar to New England Clam
Chowder…  This recipe is from the
ever so awesome Kathy Patalsky and her wonderful website Healthy. Happy. Life.  It is insanely good.  So let’s do this:

 

Vegan Clam Chowder with Trumpet Mushrooms


Photo 3
Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan clam chowder

 

Liquid Part:

1 cup vegan creamer, plain & unsweetened (I used MimiCreme)

1 cup almond milk, plain & unsweetened

1 ¾ cup soaked raw cashews (soak overnight or boil for 20 min)

1/3 cup nutritional yeast

½ tsp salt

1 medium potato, peeled, chopped & boiled

¾ cup water

1/3 cup white onion

splash truffle oil (white or black)

1 tsp extra virgin olive oil

¼ tsp fine black pepper

½ tsp paprika

1 tsp onion powder

1 tsp Krazy Salt

 

Veggie Sauté:

4 trumpet mushrooms, cubed 1/4" thick*** (see below)

1 tsp truffle oil

1 cup celery, chopped

1/2 cup white onion, chopped

splash liquid smoke

salt to taste

 

Directions:

 

1. Add all Liquid  Part
ingredients to blender and blend until smooth.


Photo 2Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan clam chowder

2. Add veggies and truffle oil to pan and sauté for a few minutes, or
until they start to get golden and tender.

3. Add a splash more truffle oil and a tiny splash of liquid smoke.  Sauté a few more minutes.


Photo 1Native Foods Cafe, vegan, vegan food, vegan restaurant, vegan recipe, vegan clam chowder

4. Serve soup in toasted bread bowls or soup bowls. Add a few spoonfuls
of veggie sauté on of top each.

 

*** What is a trumpet mushroom?


417px-Pleurotus_eryngii
Native Foods Cafe uses this photo courtesy of Wikipedia.  vegan, vegan food

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