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Clam-Free Chowdah! and Soyrizo….

March 4, 2009 by DanicasDaily 8 Comments

It has been raining for like two days straight and after our soggy run in the rain, I was ready for something warm for dinner. I was sooo excited when I saw the recipe for Clam-Free Chowdah in the Jan-Feb 2009 Veg News Magazine. I knew this would be perfect to warm me up. I served it in these fabulous sourdough bread bowls with Trader Joe’s Soyrizo on the side (so The Husband can have his meat fix ~ shhhhh, he didn’t know it wasn’t the real deal!). I have to admit though, after tasting the Soyrizo, I added it to mine too. The recipe is fabulous all by itself, but, this gave it a spicy kick which I LOVED.

03/03/09 Clamless Chowdah from Veg News

I am going to go ahead and post the recipe because what fun is it, if you can’t see how easy it is to make. I think as long as I site the author, I should be ok, but, we will find out 🙂

Clam-free Chowdah!
by Allison Rivers Samson
posted in Jan+Feb issue of VegNews
serves 4 (unless you are me who just ate three bowls)

2 tablespoons non-hydrogenated margarine, divided
1/4 pound oyster mushrooms, chopped into 1/2-inch pieces (I used baby portobello mushrooms)
1/2 cup raw cashews
2 cups vegetable broth, divided
2 cups of water (use only 1 cup if you want it thicker)
1/2 cup onion, diced
1 1/2 cups cauliflower, cut into large pieces (I used 1 bag of the TJ’s pre-cut version)
1/4 teaspoon garlic, minced (1 clove)
3 bay leaves
1/2 teaspoon thyme, dried
1/4 teaspoon white pepper
1 teaspoon sea salt
1 1/2 cups potatoes, peeled and diced
1/4 teaspoon natural smoke flavor
1/4 teaspoon black pepper, freshly ground
1 teaspoon fresh parsley, minced
I also added a dash of hot sauce

1. In a skillet over medium-low heat, saute 1 tablespoon margarine and oyster mushrooms for 7 minutes, then set aside.

2. In a blender, grind cashews to a fine powder, then add 1 cup of vegetable broth. Blend until smooth.

3. In a large stock pot over medium-high heat, add 1 tablespoon margarine, onion, cauliflower, and garlic. Saute for 5 minutes, then add bay leaves, thyme, white pepper, remaining vegetable broth, cashew mixture, water and salt. Bring to a boil and then reduce to low heat and cook for 15 minutes. Remove bay leaves.

4. Using either an immersion blender or regular blender, blend until completely smooth. (NOTE: I guess there is a small error in the recipe because it never says when to add the 2 cups of water so I added it here when I blended). Add potatoes and cook over low heat for 40 minutes. Stir in smoke flavor and the mushrooms. Serve hot, garnish with a sprinkle of freshly ground black pepper and a pinch of fresh parsley.

This recipe takes a bit to cook, but, it is absolutely worth the wait. It is so creamy and thick ~ it really did amaze me that there is no dairy in it at all. Since I do not usually eat Clam Chowder, i can’t tell you if it compares, but, I can say Thus Husband and I both loved it and will definitely make it again. Here it is up close:

Up Close Clamless Chowdah from Veg News

And my side of Soyrizo ~ I only used about 2/3 of this as it doesn’t take much to add the kick.

03/03/09 TJ's Soyrizo

I ended up having about 1/1/2 cups of the soup and about half of the bread bowl. While dinner cooked, we dipped the insides of the bread in a spicy balsamic/olive oil dipping sauce – So good!

This dinner was so satisfying. I bet the leftovers are even better.

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Filed Under: Recipes, Vegan Week Tagged With: Soups, Vegan

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Comments

  1. kirwin says

    March 4, 2009 at 5:54 pm

    That meal looks so good. Thanks for the recipe! I’ve been dying to try the soy-rizo, too.

    Reply
  2. Danica's Daily says

    March 4, 2009 at 6:41 pm

    This meal was so satisfying. I highly recommend having it with the Soyrizo because it adds such flavor with only a little bit. However, even without it, this is tasty.

    Reply
  3. Danica's Daily says

    March 4, 2009 at 6:41 pm

    This meal was so satisfying. I highly recommend having it with the Soyrizo because it adds such flavor with only a little bit. However, even without it, this is tasty.

    Reply
  4. Anonymous says

    March 14, 2009 at 3:08 am

    Rachel said…
    I agree definetly have it with the soy-rizo. I mixed it in with the soup and it was delicious.

    Reply
  5. Danica's Daily says

    March 19, 2009 at 7:02 pm

    Rachel ~ Glad you enjoyed it. I really liked the extra kick of the Soyrizo as well.

    Reply
  6. Danica's Daily says

    March 19, 2009 at 7:02 pm

    Rachel ~ Glad you enjoyed it. I really liked the extra kick of the Soyrizo as well.

    Reply
  7. Bren says

    March 26, 2010 at 10:56 pm

    I want to try this recipe ever since I saw it in the magazine.

    I couldn’t find natural smoke flavor – do you think it’ll make a difference if I dont use it?

    Reply
  8. Danica's Daily says

    March 27, 2010 at 9:43 pm

    Hi Bren,

    I think that this soup would still be delish without the liquid smoke especially if u r using the soyrizo too. I found the liquid smoke next to all the bbq sauces at the grocery store if that helps.
    I can’t wait to hear how you like it…I loved it!

    Danica

    Reply

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About Danica

Whether she’s enjoying a dish at a local restaurant or whipping up a crowd-pleasing, nutritious meal at home, Danica has a passion for all things food. She believes in and follows the Weight Watchers principle of “all things in moderation” and chronicles her culinary adventures here. Besides sharing her daily eats and tasty, nutritious recipes, Danica connects others seeking a healthier lifestyle on her site and shares her travel adventures around the world.

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