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    You are in: Home / Recipes / Vegan Clam-Free Chowder Recipe
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    Vegan Clam-Free Chowder

    Average Rating:

    2 Total Reviews

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    • on April 23, 2010

      We really enjoyed this soup! It has quite a few steps, but still do-able in one pot. The creamy soup base made partly of cashew nuts is fantastic, I would have enjoyed it even without adding the mushrooms & potatoes in, (of course the mushrooms are the highlight). I'm not a big fan of oyster mushrooms so I used regular button instead. This is definitely a chowder, extremely thick. When Emily says to simmer on low in the last step, she means's very easy to burn. I think you could adjust the amount of broth based on how thick you like your soup, I found 2 cups not quite enough. Thanks Emily, I can't wait to try this again!

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    • on November 18, 2012

      I am so impressed with this! Definite keeper. First time using oyster mushrooms and I love them in this. They do mimic that clam texture pretty well! It's been many moons since I had clams or cream based chowder and I was on cloud 9 here. Husband eats regular clam chowder all the time and he fought me for the pot. I would add more water/broth next time. In half the cooking time mine had simmered down to a very thick chowder (out of which we got 2 large servings so I'll also double the recipe!)

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    Nutritional Facts for Vegan Clam-Free Chowder

    Serving Size: 1 (289 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 221.0
    Calories from Fat 125
    Total Fat 13.9 g
    Saturated Fat 2.8 g
    Cholesterol 0.0 mg
    Sodium 675.7 mg
    Total Carbohydrate 21.4 g
    Dietary Fiber 3.6 g
    Sugars 3.2 g
    Protein 5.8 g

    The following items or measurements are not included:

    vegetable broth


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