Winter Soup: Healthy “Clam” Chowder

Been out of the loop for a few days.  Our internet had been down and I am finally getting back on line.

This is the time of the year that I focus on soups and stews.  Personally, I love to snuggle up to a warm bowl of soup and watch the snow fall.  We don’t get out and about as much this time of the year, so I tend to spend more time in the kitchen or into a good book!

So, for my first soup post, I’d like to share a recipe by Livvy of 86 Lemons.  Don’t let the title confuse you — the recipe is Gluten Free and Vegan!!


Winter Soup: Healthy “Clam” Chowder

Recipe Type: Soups
Author: Livvy of 86 Lemons
Serves: 4
  • ¾ cup water*
  • 1 cup soy creamer, plain*
  • 1 cup soy milk, plain
  • splash of truffle oil (white or black)*
  • 1 tsp extra virgin olive oil
  • ½ tsp salt
  • ¼ tsp fine black pepper
  • spices of your choice*
  • ⅓ cup nutritional yeast*
  • 1 medium potato, peeled, boiled and cut into quarters*
  • ⅓ cup white onion, cut into large chunks
  • 1¾ cup raw cashews, soaked overnight in salted water*
  • MUSHROOM “CLAM” SAUTÉ: 2 tsp safflower oil
  • 3-4 king oyster mushrooms, cubed 1/4″ thick
  • 1 cup celery, chopped
  • ½ cup white onion, diced
  • (I also added a clove of garlic, minced)
  • splash of liquid smoke
  • splash of truffle oil*
  • a few dashes of salt (or seasoned salt)
  1. If you forgot or don’t have time to soak your cashews overnight, an alternate method is to simmer cashews over medium heat in salted water for 25 minutes. Either way, drain and rinse cashews. Add all of the ingredients (except the Mushroom “Clam” Sauté ingredients) to a high speed blender, such as a Vitamix. Add liquids first, then spices, then soft ingredients, then firm ingredients. If you don’t have a high-speed, heavy-duty blender, you may want to split the ingredients in half and do two batches. Start on low and slowly increase speed until the cashews are puréed and the mixture is creamy. You can add more liquid if you prefer a thinner soup. Taste soup and adjust seasonings as needed. Pour soup into a sauce pan over low heat.
  2. Heat safflower oil over medium-high heat. Add celery, onion and mushrooms (and garlic, if you are using) to pan; sauté over high heat for about 2 minutes. Season lightly with salt. Add a splash of truffle oil and liquid smoke halfway through the cooking process.
  3. Add most of the mushroom mixture to the sauce pan with the soup. Reserve some of the mixture for garnish. Stir the soup and continue to heat until warmed through. Serve in soup bowls or in bread bowls, if you like. Garnish with reserved “clam” mixture.

I’m going to add this recipe to my special home recipes as it sounds absolutely wonderful!  I have never been overly found of clams (when I was eating them), but find that the mushrooms sound like a perfect substitute.

Make sure to check out the beautiful photos and tips that Livvy includes on her website.


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