Manhattan Chowder

This vegan take on Manhattan chowder swaps clams for wakame seaweed, which brings that briny, ocean-like flavor without any seafood. Nutritional yeast adds a savory, almost cheesy depth that rounds out the tomato base. The result tastes remarkably close to the real thing.

The soup builds flavor in layers. Onion, carrots, and celery soften in olive oil first, then crushed tomatoes and water go in with thyme and bay leaf for a 40-minute simmer. Potatoes and wakame join for the last 20 minutes so the potatoes stay tender with some bite and the seaweed rehydrates and releases its minerals into the broth.

Crumbled soup crackers stirred in at the end thicken each bowl slightly and add a nostalgic, old-school chowder feel.

Pro Tips

• Don’t add the potatoes at the start. They need exactly 20 minutes; any longer and they break down into mush and cloud the broth.
• Crumble the wakame between your fingers before adding it. Dry pieces expand quite a bit in liquid.
• Nutritional yeast dissolves best if you sprinkle it in while stirring rather than dumping it in all at once.
• Remove the bay leaf before serving. Biting into one is never pleasant.

Variations

• Add diced zucchini or green beans for more vegetable bulk.
• Stir in a splash of vegan Worcestershire sauce for extra savory complexity.
• Use fire-roasted crushed tomatoes for a smokier flavor base.