Thick and Hearty Clam Chowder
I am a clam chowder kind of gal. Well, I'm a seafood kind of gal. If that is all that was left on the face of the planet to eat I'd be one happy camper. My family loves seafood too.
Every Christmas Eve I make clam chowder, served in yummy sourdough bread bowls. The tradition started after I was married. My mom used to make Oyster Stew on Christmas Eve, and, while I liked it, I'm not a huge fan of oysters, and my hubby definitely doesn't care for them. A dear friend of mine shared this recipe with me when I was in college. We had a church family camp and went clamming. She sent me home with the recipe and I haven't looked back or tried another. It's that good.
My youngest daughter, who loves clam chowder, and is 18 has only found, seriously, one restaurant where she has liked the clam chowder as much as she likes mine. That makes this mama happy. It is highly requested every year, and I think I'd have mutiny if I didn't make it.
I also switched it up a bit last year and also made a non-dairy version using cashew cream and can I just say, it was just as good. I had planned to do it this year, but cashew prices were really high and I just didn't do it. I will share those differences below the original recipe in case you want to go a different route. The only thing that changes is removing the half and half and whipping cream.
I tend to double the recipe just so we have leftovers. Doubling it served 8 of us with leftovers, so would easily serve 10-12 without leftovers.
**See the very bottom of the post for how I substituted cashew cream for the dairy.