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2 fork recipe Manhattan Style Ocean Chowder
Servings 6 to 8 servings

Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.

Manhattan Ocean Chowder  

A whole food, plant based recipe for those who want to enjoy Manhattan style clam chowder without the actual clams. The wakame and kombu seaweeds bring a hint of seafood flavor without using seafood, while the oyster mushrooms provide the texture of clams. This is a wonderful and satisfying soup that can be enjoyed any time of year.
*Note: Dried wakame seaweed is available in many grocery stores and is commonly used in Japanese miso soup. To grind the wakame, place about ¼ cup of wakame in a spice/coffee grinder and grind until it turns into a powder. Kombu (kelp) can also be found in many grocery stores, or both can be ordered online.

Prep Time
20 minutes
Cook Time
35 minutes

Ingredients:

Special Equipment:

No special equipment is required.

 

Preparation Method:

Heat the olive oil (or ¼ cup water if not using oil) over medium heat in a large soup pot. Add carrots, celery, onion, bell pepper, and mushrooms. Cook vegetables while stirring until they begin to soften, about 5 minutes. Add the tomatoes and cook for an additional 2 minutes to allow the tomatoes to release their moisture. Add garlic, thyme, marjoram, and tomato paste and stir to mix in the tomato paste and cook an additional 2 minutes.

Pour in the stock, and add the Kombu, powdered wakame, bay seasoning, and potatoes. Bring to a simmer, cover pot with a lid and simmer for 25 minutes or until the potatoes are easily pierced with a fork. Remove the bay leaves and Kombu.

Salt to taste and serve with hot sauce and garnish with fresh ground black pepper and chopped parsley.