for the cashew cream

1 cup raw cashews, soaked in plenty of water overnight, then drained
1/2 cup water
couple dashes of coconut or apple cider vinegar (optional)

for the "clams"

1 TB Earth Balance
10-12 oz white, brown or oyster mushrooms, destemmed and chopped
1 cup Butler Soy Curls
1/2 sheet crumbled nori
1 TB olive oil

for the broth

1-2 TB Earth Balance or refined coconut oil
4 strips of tempeh or vegan bacon (I used Sweet Earth's Benevolent Bacon), chopped
several dashes of liquid smoke
1 celery stalk, chopped
1 medium onion, diced
3 garlic cloves, smashed and chopped
1 tsp fresh thyme, chopped
1 bay leaf
5 cups No-Chicken, mushroom or vegetable stock
2 cups peeled and diced Yukon Gold potatoes
1 TB cornstarch, blended with 2 TB water
salt and pepper, to taste

to serve

oyster crackers
fresh biscuits
fresh thyme, chopped