Ingredients

The following ingredients have 5 Servings
  • 3 pieces of bacon
  • 1/2 cup sun chokes, chopped (use potatoes if you are not doing Paleo)
  • 1/2 cup onion, diced
  • 1 piece of celery, chopped
  • 1/2 cup carrots, diced
  • 1 large clove of garlic chopped
  • 2 cans of clams not drained, chopped
  • 1 cup chicken broth
  • 1 Tablespoon Better than Bouillon, chicken (optional but recommended)
  • 4 cups cauliflower florets
  • 1 teaspoon minced garlic
  • 2 Tablespoons nutritional yeast
  • 2 Tablespoons olive oil
  • 1/2 teaspoon sage
  • 1/2 teaspoon thyme
  • salt & pepper to taste

Instruction

  • In a stockpot, brown your bacon and set the bacon aside for later.
  • Using the bacon grease in pot, sauté the onions, garlic, carrots, celery and sunchokes for a few minutes.
  • Add your broth and clams (juice and all) and simmer on medium low while you make your cauliflower sauce.
  • In a pan add your cauliflower florets and enough water to almost cover the florets.
  • Cover and cook until fork tender.
  • Drain the cauliflower but reserve 1 cup of liquid.
  • Place the cauliflower, garlic, nutritional yeast, olive oil, reserved liquid, sage and thyme ino a high speed blender and puree until smooth.
  • Add the cauliflower sauce to the clam chowder and mix well.
  • Add back the bacon or use as a garnish.