Oh snap, the LA Times is featuring a recipe for vegan “clam” chowder. Thanks for those scare quotes, copy editors, because otherwise we might all be confused about whether there were “really” “clams” “in” the “chowder.”
The dish uses soaked cashews for creaminess and smoked mushrooms for smokiness and my personal favorite, kombu, for that taste of the sea. Looks hella involved and hella good. Thanks, Los Angeles!