New England No Clam Chowder

When people talk about chowders, they usually think about clam chowder. But, the truth is that there are many different chowders that don’t contain clam. In fact, chowder is defined as a creamy soup with a thick texture and rich in ingredients that come in chunks. The New England clam chowder is one of the most popular forms of chowder today. However, the New England no clam chowder recipe that we have can confirm that you can enjoy tasty and healthy chowder without clams. So, what makes this no clam chowder special?

Why soak cashews?

The cashew tree grows naturally in tropical America. The fruit of this tree is very tasty and used in many different forms and dishes. Obviously, it is used in New England no clam chowder too. But, what makes this use of cashew different is that they are soaked well before they are used. So why are we doing this?

First of all, cashews are rich in phytic acid which is actually good for us, but when it comes in high amounts it can cause certain discomfort in some people. By soaking cashews, you will reduce the amount of phytic acid and prevent such problems. But, this is not the only reason why you should soak cashews. The other one is more practical – the process of soaking will make these otherwise hard nuts a little bit softer.

Health benefits of oyster mushrooms

Oyster mushrooms are easy to grow, which is why they are so popular. They are available in different colors and forms, which resemble oysters. They are low in fat and calories and rich in nutrients like potassium, dietary fiber, folate, vitamin B6, thiamin, protein, magnesium, zinc, manganese, riboflavin, niacin, pantothenic acid, phosphorus, copper and vitamin C. They are the perfect addition to the no clam chowder.

Oyster mushrooms are best-known for their ability to stabilize the levels of cholesterol. They can lower bad cholesterol and increase good cholesterol in the body. Recent research has associated these mushrooms with strong anti-cancer properties.

Oyster mushrooms can improve the immune system by eliminating different microorganisms. They can prevent anemia, manage blood pressure and provide anti-bacterial effects too.

What is nutritional yeast and how is used?

Nutritional yeast, which is part of the New England No Clam Chowder, is a form of inactive yeast that comes with a yellow color and powdery or flaky form. This yeast has a specific nutty and cheesy flavor and it is low in fat and sodium and rich in nutrients, especially B vitamins. Nutritional yeast is made by cultivating ordinary yeast with a combination of sugarcane and beet molasses.

This special form of yeast is used in many vegetarian and vegan dishes from popcorn and scrambled eggs (or scrambled tofu) to mashed potatoes and chowder. I use it in some soups and plant based gravies. I also sprinkle it on my kitty’s food – he absolutely must have it sprinkled on it. It is good for their coat. Nutritional yeast can also replace cheese in pesto recipes (try it – use 6 T). It can spice up many dishes and provide extra nutrients.

Enjoy this New England No Clam Chowder recipe! Looking for more recipes with functional nutrition benefits? Follow me on Pinterest!

New England No Clam Chowder

April 25, 2017

by Kasia Kines

Category Member Recipes Recipes Soups Soups

Persons

6

Serving Size

1 Cup

Ingredients

• 1 cup whole raw cashews
• 2 teaspoons extra-virgin olive oil
• 1 cup diced yellow onion
• 1 cup thinly sliced carrot
• 1 cup thinly sliced celery
• Celtic Sea Salt
• ¼ pound of oyster mushrooms, chopped (shiitake ok as well)
• 1 teaspoon minced fresh thyme
• 1 bay leaf
• 1 cup of white wine
• 1 cup diced red potatoes
• 4 cups of vegetable stock
• 2 cups of unsweetened almond milk
• 1 tablespoon of nutritional yeast
• 1 tablespoon of seaweed powder
• 6 strips of tempeh bacon, roughly chopped*

Instructions

1. In a small pot, cover the cashews with water and bring to a boil. Boil for 8 minutes, then drain and set aside.
2. In a large pot put the oil over medium heat and add the onion, carrot, celery and pinch of salt. Cook for 3-4 minutes, stirring occasionally for 3-4 more minutes. Add the mushrooms, thyme, and bay leaf, and cook, stirring occasionally for 3-4 more minutes. Add the wine, and simmer for 2 minutes. Add the potatoes and stock, simmering for about 10 more minutes.
3. Meanwhile in a food processor, puree the boiled cashews, almond milk, and nutritional yeast until smooth, 2-3 minutes.
4. Now that your potatoes are fork tender, fish out the bay leaf and stir in the cashew cream and seaweed powder, then season with salt and pepper to taste.
5. Sprinkle the tempeh bacon on top just before serving.
6. * To avoid vegan tempeh bacon, some chipotle powder can be used for flavor

https://kasiakines.com/new-england-no-clam-chowder/