Ben Pollinger
Executive Chef
Oceana Restaurant

Meatless Manhattan Clam Chowder

While chowders classically contain a pork element, there are many diners who, for varying reasons, choose to omit pork or other meats from their diets. The use of bonito flakes in this soup imparts a meaty smokiness that easily fools the palate and the addition of kelp adds a rich umami element that mimics the richness of meat.

Ingredients

Garnish

2 tbsp canola oil
1/2 cup small dice mirepoix
1/2 cup small dice Yukon Gold potatoes, blanched
8 tbsp chopped chowder clam meat (from clams used to make clam broth)
24 pc manila clams, steamed open and removed from shell
2 tbsp parsley chiffonade
1 tbsp thyme leaves


Soup:

2 cups mirepoix, medium dice
2 cloves garlic, sliced
1 sprig thyme
2 sprigs parsley
1 bay leaf
1/2 tsp black peppercorn
1 Yukon gold potato, peeled and sliced
1 quart chopped ripe beef steak tomatoes
1 quart fish fumet
1/2 cup bonito flakes
1 piece kelp, approximately 4x6 inches
1 quart homemade clam broth

How to Cook