September 23rd, 2007

salvaging failed clam chowder

Last night I spent way too long making vegan clam chowder Collapse )

While the gluten is convincingly clam-y I felt it could've used some salt or soy sauce in the boiling liquid as the hijiki didn't depart any sea saltiness. My real issue is with the chowder - it is a bland, pasty mess! I used Wolfgang Puck's All Natural Vegetable Broth for the liquid which has worked reasonably well in other soup recipes. The 1/4 cup of soy milk and 1/4 cup of flour formed a thick batter, so I tried a thinner roux, let it heat, and added the remaining liquid. The chowder refused to thicken! I had to add three or four more tablespoons of flour/water mixture to get it to a semi-chowder-y consistency.

And, well, it basically tastes like a flavorless country gravy with a hint of seaweed. What can I add to salvage the broth? At this point I've given up on the delicious, creamy clam chowder I remember from my childhood. I just want something edible.

Thanks in advance!