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    Home » Soups

    Vegan Clam Chowder

    Published: Aug 3, 2022 Updated: Aug 4, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Clam Chowder

    This vegan clam chowder is pure comfort food bliss in a bowl. It’s rich, creamy, loaded with flavor and so easy to make at home!

    Vegan clam chowder topped with fresh chopped parsley in a black bowl.

    This vegan clam chowder is so delicious, I’m actually convinced it’s better than the original.

    It may taste a little different to what you’re used to, if you’re used to clam chowders that have actual clams in them! But this is just so good no one will mind a bit.

    It’s made with hearts of palm instead of clams, potatoes and vegan bacon and it’s just the ultimate comfort food.

    Hearts of palm is a super versatile ingredient that we also used for our vegan crab cakes with great success.

    You’ll also love our vegan corn chowder and our vegan zuppa toscana.

    Ingredients You’ll Need:

    Ingredients for vegan clam chowder.

    Ingredient Notes

    • Potatoes – Russet potatoes work great if you’re in the USA. If you’re elsewhere in the world, just choose starchy white potatoes.
    • Vegan bacon – you can use any store-bought vegan bacon, or make your own homemade seitan bacon.
    • Hearts of palm – we used one 14-ounce can of sliced hearts of palm (drained).
    • Coconut cream – should be canned and unsweetened. Canned, unsweetened, full fat coconut milk also works great. You could also use a different non-dairy cream or vegan heavy cream (made with cashews).
    • Vegan chicken stock – you can use any chicken stock or broth that is vegan by ingredient. Better than Bouillon ‘no-chicken’ broth is perfect to use, alternatively you can use vegetable stock or vegetable broth.
    Vegan clam chowder topped with fresh chopped parsley in a black bowl.

    How To Make Vegan Clam Chowder

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Heat a large pot over medium heat. Add olive oil and vegan bacon and cook until crispy.
    Olive oil and vegan bacon added to large pot and sautéed,
    • Add vegan butter, finely chopped onions and celery and crushed garlic and sauté until the onions are softened.
    Vegan butter, chopped onions, celery and garlic added to pot and sautéed.
    • Add hearts of palm, peeled and diced potatoes, onion powder, garlic powder, smoked paprika, dried parsley, dried oregano, dried thyme, red pepper flakes, salt and ground black pepper and mix together.
    • Cook for a minute to toast the spices.
    Hearts of palm, potatoes and spices added to pot and mixed in.
    • Sprinkle all purpose flour on top of the vegetables and stir it in.
    Flour added to pot and stirred in.
    • Pour the vegan chicken stock in slowly, while stirring constantly.
    Vegetable stock added to pot and mixed in.
    • Add the bay leaves and then bring to the boil. Lower the heat and let it simmer for around 20 minutes until the potatoes are fork tender.
    Bay leaves added to the pot and then the chowder simmered until cooked.
    • Remove the bay leaves.
    • Add coconut cream and stir it in.
    Coconut cream added to pot and mixed in.

    Serving Suggestions

    Serve topped with fresh chopped parsley and a sprinkle of ground black pepper. This is also a GREAT soup for dipping so you definitely want some bread on the side.

    Fresh vegan dinner rolls or vegan soda bread, vegan beer bread or vegan focaccia are all great to serve alongside this vegan clam chowder.

    Vegan clam chowder topped with fresh chopped parsley in a black bowl.

    Storing and Freezing

    Keep it stored in the fridge and enjoy within 5 days. It can be reheated in the microwave or on the stovetop over medium low heat until heated through.

    It’s freezer friendly for up to 3 months. Thaw in the fridge and then reheat as usual.

    Vegan clam chowder topped with fresh chopped parsley in a black bowl with a spoon.

    More Hearty Vegan Soup Recipes

    1. Vegan Chicken Noodle Soup
    2. Vegan Split Pea Soup
    3. Vegan Lentil Soup
    4. Vegan Broccoli Cheese Soup
    5. Vegan Minestrone Soup
    6. Vegan Potato Leek Soup

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan clam chowder with chopped parsley in a black bowl.

    Vegan Clam Chowder

    This vegan clam chowder is pure comfort food bliss in a bowl. It's rich, creamy, loaded with flavor and so easy to make at home!
    5 from 4 votes
    Print Pin Rate
    Course: Main Course, Soup
    Cuisine: American
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 6
    Calories: 538kcal
    Author: Alison Andrews

    Ingredients

    • 2 Tablespoons Olive Oil
    • ½ cup Vegan Bacon Chopped
    • 1 Tablespoon Vegan Butter
    • 1 Medium Onion White, Yellow or Brown, Finely Chopped
    • 2 Stalks Celery Finely Chopped
    • 3 Cloves Garlic Crushed
    • 14 ounce Can Sliced Hearts of Palm Drained
    • 1 ½ pounds Russet Potatoes (680g) Peeled and Chopped
    • ½ teaspoon Onion Powder
    • ½ teaspoon Garlic Powder
    • ½ teaspoon Smoked Paprika
    • ½ teaspoon Dried Parsley
    • ½ teaspoon Dried Oregano
    • ¼ teaspoon Dried Thyme
    • ¼ teaspoon Red Pepper Flakes
    • ½ teaspoon Salt
    • ¼ teaspoon Ground Black Pepper
    • ⅓ cup All Purpose Flour (42g)
    • 4 cups Vegan Chicken Stock (960ml) or Broth
    • 2 Bay Leaves
    • 14 ounces Canned Coconut Cream (400ml) Unsweetened

    Serving:

    • Fresh Chopped Parsley
    • Ground Black Pepper
    Prevent your screen from going dark

    Instructions

    • Heat a large pot over medium heat. Add olive oil and vegan bacon and cook until crispy.
    • Add vegan butter, onions, celery and garlic and sauté until the onions are softened.
    • Add hearts of palm, potatoes, onion powder, garlic powder, smoked paprika, dried parsley, dried oregano, dried thyme, red pepper flakes, salt and ground black pepper and mix together. Let it cook for a minute to toast the spices.
    • Sprinkle all purpose flour on top of the vegetables and stir it in.
    • Pour the vegan chicken stock in slowly, while stirring constantly.
    • Add the bay leaves and then bring to the boil. Lower the heat and let it simmer for around 20 minutes until the potatoes are fork tender.
    • Remove the bay leaves. Add coconut cream and stir it in.
    • Serve topped with fresh chopped parsley and a sprinkle of ground black pepper.

    Notes

    1. Vegan bacon – you can use any store-bought vegan bacon, or make your own homemade seitan bacon.
    2. Hearts of palm – we used one 14-ounce can of sliced hearts of palm (drained).
    3. Potatoes – Russet potatoes work great if you’re in the USA. If you’re elsewhere in the world, just choose starchy potatoes.
    4. Vegan chicken stock – you can use any chicken stock or broth that is vegan by ingredient. Better than Bouillon ‘no-chicken’ broth is perfect to use, alternatively you can use vegetable stock or vegetable broth.
    5. Coconut cream – should be canned and unsweetened. Canned, unsweetened, full fat coconut milk also works great. You could also substitute vegan heavy cream (made with cashews). 
    6. Gluten free: To make this recipe gluten free use a gluten free all purpose flour blend.
    7. Storing: Keep it stored in the fridge and enjoy within 5 days. It can be reheated in the microwave or on the stovetop over medium low heat until heated through.
    8. Freezing: It’s freezer friendly for up to 3 months. Thaw in the fridge and then reheat as usual.

    Nutrition

    Serving: 1Serve | Calories: 538kcal | Carbohydrates: 58g | Protein: 13g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 765mg | Potassium: 2118mg | Fiber: 6g | Sugar: 18g | Vitamin A: 314IU | Vitamin C: 16mg | Calcium: 69mg | Iron: 5mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Teresa says

      November 30, 2022 at 2:50 pm

      This is soooo good! Serves 6? I don’t think so, it’ll serve me. 🤤🤤😜5 stars

      Reply
      • Alison Andrews says

        November 30, 2022 at 3:15 pm

        Hahaha, so glad you enjoyed it Teresa!

        Reply
    2. Anon says

      September 20, 2022 at 6:04 pm

      Wow this really tasted like clam chowder! It was yummy and easy to make.5 stars

      Reply
      • Alison Andrews says

        September 21, 2022 at 11:08 am

        So glad you enjoyed it!

        Reply
    3. Stephanie Nortell says

      August 03, 2022 at 6:22 pm

      Amazing recipe, absolutely delicious!

      Thank you 🙏💖5 stars

      Reply
      • Alison Andrews says

        August 04, 2022 at 11:56 am

        Thanks so much Stephanie!

        Reply
    4. Ron says

      August 03, 2022 at 5:22 pm

      It looks absolutely delicious, and Alison’s photos and instructions are always the best, but… I wish there were alternatives to saturated fat contents, or extra virgin olive or avocado oils.

      Reply
      • Alison Andrews says

        August 04, 2022 at 12:05 pm

        Hi Ron, definitely make the adjustments to the recipe to suit you. Extra virgin vs regular olive oil won’t make any difference to the end result. We leave this in your hands to use the oils you like using or to leave them out altogether. There is no recipe that will suit every person. The nutritional info is only supplied as a courtesy and it is an estimate. It uses ‘generic’ brands of ingredients so it’s always advised to work it out yourself with the ingredients you’ve used, if you want it to be accurate. All the best!

        Reply
    5. Ann says

      August 03, 2022 at 5:02 pm

      Oh my goodness I am drooling just reading this recipe! As soon as it cools down here in CT I will totally be trying this, Looks SO good! Thank you!

      Reply
      • Alison Andrews says

        August 04, 2022 at 11:56 am

        Awesome! Hope you love it when you try it!

        Reply
    6. Milli says

      August 03, 2022 at 4:25 pm

      Do the bay leaves have to be removed?

      Reply
      • Alison Andrews says

        August 04, 2022 at 12:00 pm

        Yes, just before you add the coconut cream (I have updated the recipe card). You could leave them in, but then someone might bite into one of them!

        Reply
    7. Deb Z says

      August 03, 2022 at 4:10 pm

      How about cashew cream instead of coconut cream? How much cashews to make the right amount? Thanks!

      Reply
      • Alison Andrews says

        August 04, 2022 at 12:01 pm

        You could use our vegan heavy cream substitute.

        Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

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