Clamless Chowder

Winter is still lingering and a nice, warm bowl of Clamless Chowder is a flavorful and healthful way to warm up! This recipe by Chef Stefen Janke starts out with sautéing celery, carrots, onions, and garlic in vegetable broth while boiling potatoes to al dente. Plant-based milk and cashew cream are then added to give the dish the traditional New England clam chowder creaminess, while hearts of palm provide texture and kelp granules help to capture the ‘flavor of the sea.’ This dish is guaranteed to leave your family full and happy!


  • 3 1/2 cups Homemade Nut Milk or store-bought plant-based milk
  • 3 cups potatoes, diced
  • 2 1/4 cups vegetable broth, low sodium
  • 1 cup celery, diced
  • 1 cup hearts of palm, cut into rounds
  • 1 cup onion, diced
  • 1/2 cup carrot, diced
  • 1/2 cup white wine or vegetable broth
  • 1/4 cup Cashew Cream
  • 1 bay leaf
  • 4 tablespoons flour, whole wheat or gluten-free
  • 2 tablespoons garlic, fresh, minced
  • 1 teaspoon miso paste, light
  • 1/2 teaspoon kelp granules
  • Liquid smoke, to taste (optional)
  • Sourdough bread roll (optional, to serve)
  • PREP TIME 30
  • COOK TIME 60
  • Serves 6


  1. Warm a large pot over medium-high heat. Sauté celery, carrot, onion, garlic and 1/4 cup vegetable broth until onions are soft and translucent and most of the liquid has reduced.
  2. Add white wine and continue to simmer until liquid has reduced by half.
  3. Add 2 cups vegetable broth and bay leaf. Simmer over low heat for 10-15 minutes then add 3 cups plant-based milk and 1/4 teaspoon kelp granules.
  4. Meanwhile, in a separate pot, boil water and cook potatoes until al dente.
  5. In a small bowl, create a slurry by combining 1/2 cup plant-based milk with 4 tablespoons flour. Stir slurry into the pot of vegetables and plant-based milk, then increase heat to medium, stirring occasionally until the liquid thickens.
  6. Add Cashew Cream and miso and whisk to combine.
  7. Reduce heat to low. Add potatoes and cook 10 minutes, then add 1/4 teaspoon kelp granules and liquid smoke (optional) and continue simmering for 15 minutes.
  8. Add hearts of palm and cook until warm, about 5 minutes. Serve in regular or bread bowl.


To serve in a bread bowl, cut the top off a sourdough roll, remove the bread on the inside, and toast bowl and ‘lid’ at 350°F for 8-10 minutes.