The Fat Pastor's Vegetarian Clam Chowder
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By Shawn Niles
The Fat Pastor's Vegetarian Clam Chowder
5 steps
Prep:15minCook:30min
I grew up loving clam chowder, being so close to the Pacific Ocean. It was always our goal to find the best clam chowder. As a chef, I love to create options for my guests who are vegan or vegetarian. This is a fantastic dish that will remind you of the ocean, without any of the actual ocean animals. For my vegan friends, feel free to substitute vegan half and half for the fat free half and half. All recipes copyright Shawn Niles 2023 Fat Pastor Productions. No duplication or public sharing allowed without express written permission. www.thefatpastor.com
Updated at: Tue, 15 Aug 2023 21:01:46 GMT
Nutrition balance score
Unbalanced
Glycemic Index
67
Moderate
Glycemic Load
13
Moderate
Nutrition per serving
Calories147.6 kcal (7%)
Total Fat6 g (9%)
Carbs19.9 g (8%)
Sugars3.8 g (4%)
Protein3 g (6%)
Sodium154.2 mg (8%)
Fiber2 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Over medium heat, fry the vegan bacon until crispy. Spray a little olive oil if necessary to keep from sticking. Add the white wine and allow to simmer and burn off the alcohol. Remove from pot and set aside.
Step 2
Add the vegan butter and melt. Add flower, and whisk to combine well. Cook slowly to create a dark but not burnt roux.
Step 3
When roux is dark, add the onion, celery and potatoes, garlic and a pinch of salt to sweat the vegetables. Cook until vegetables are soft, 5-6 minutes.
Step 4
Add the vegetable stock, seaweed and basil. Bring to a boil, and allow to reduce for 5-6 minutes. Add the half and half, reduce heat to medium, and bring to a very low simmer.
Step 5
Reduce heat to lowest simmer setting, and allow to cook for 15-20 minutes, watching, stirring occasionally, and being careful not to burn.
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