New england Clam Up Chowder
Ingredients for stock
- 8 cups water
- 15 g kombu (about 9-inches of dried kombu)
- 1 Tbsp wakame
- 1 big pinch arame
- 1⁄2 cup dried sliced shiitake mushrooms
- 1 tsp salt (or to taste)
Ingredients for chowder
- 1 onion (diced)
- 2 stalks celery (diced, including leaves)
- 1⁄2 pound fresh shiitake mushrooms (stemmed and roughly chopped)
- 1 tsp dried thyme
- 3 cloves garlic (minced)
- 4 large Yukon gold potatoes (peeled and diced)
- 1 bay leaf
- 1 tsp liquid smoke
- 1⁄2 tsp smoked paprika
- 1⁄2 cup raw cashews (soaked in warm water for at least 30 minutes)
- 1⁄2 cup fresh water
- 1⁄2 tsp kelp powder
- 1⁄4 tsp Old Bay seasoning
- salt (to taste)
- black pepper (to taste)
- fresh parsley (optional, chopped for garnish)
In a stock pot, add kombu, wakame, and arame with the 8 cups of water. Let set overnight, or at least 8 hours.
Make kelp powder by adding equal parts dry sea vegetables (wakame, arame, dulse, and/or anori) to a blender and blend on high until blended into a powder. Set aside.
Simmer over medium heat, but DO NOT LET THIS BOIL. Turn off heat and strain off sea vegetables and compost them.
Return soaking water to the pot and add dried shiitake mushrooms. Bring to a boil and then turn off the heat. Add salt and let stand 5 minutes. Strain off reconstituted shiitake mushrooms and roughly chop. Set aside to use in chowder.
Heat a stockpot over medium heat and add onion and celery. Saute, using vegetable stock or water, until translucent.
Add fresh shiitake mushrooms and thyme. Cook until mushrooms are soft. Add garlic and cook for another minute. Add reserved reconstituted dried shiitake mushrooms from making Fishy Stock.
Add Fishy Stock, diced potatoes, bay leaf, liquid smoke, and smoked paprika. Increase heat and bring to a boil. Put on lid and simmer until potatoes are tender, 12-15 minutes.
Drain cashews and add them to a blender. Add fresh water and blend on high until smooth, like heavy cream. Set aside.
When potatoes are tender, add cashew cream, kelp powder, and Old Bay seasoning and stir well. Do not allow to boil. Add salt and pepper to taste. Serve with chopped parsley, if desired.
Cindy Thompson is a certified Health Coach, Vegan Lifestyle Coach and Educator, Harvard Medical School Culinary Coach, Fitness Nutrition Specialist, and Firefighter Peer Fitness Trainer. She is a Food for Life Instructor with the Physicians Committee for Responsible Medicine and Rouxbe Plant-Based Professional, teaching people how to prepare delicious, satisfying, and health-promoting meals. You can find Cindy at Trimazing! Health & Lifestyle Coaching or contact her at firstname.lastname@example.org.