Ingredients

The following ingredients have 4 Servings
  • 4 cups cauliflower florets
  • 3 cups bone broth (or chicken or vegetable broth, plus more to taste)
  • 1 tsp sea salt
  • 4 slices bacon (sugar free & nitrate free)
  • 1 onion (chopped)
  • 2 stalks celery (chopped)
  • 3 garlic cloves (minced)
  • 1 tsp fresh thyme
  • 2 cups diced potatoes (or white-fleshed sweet potatoes, for AIP and strict paleo)
  • 1/2 cup full-fat coconut milk
  • 3 6.5 oz cans chopped clams (undrained)
  • Salt and pepper (to taste (omit pepper for AIP))
  • Optional: chopped parsley (for garnish)

Instruction

  • In a large saucepan, combine cauliflower florets, broth, and sea salt, and bring to a boil over medium high heat. Reduce the heat to medium, cover, and simmer for 10 minutes until the cauliflower is fork tender.
  • Use an immersion blender or transfer to a blender, and blend until smooth. Set aside.
  • Heat a Dutch oven or a large pot over medium heat and fry the bacon slices until crisp, about 5 minutes. Remove the bacon from the pan and crumble, leaving the bacon grease in the pot.
  • Add onion, celery, garlic, and thyme to the bacon grease, and sauté until tender, about 7 minutes.
  • Add potatoes and blended cauliflower, let everything come to a boil. Reduce to simmer for 10 minutes, or until the potatoes are tender.
  • Stir in coconut milk and clams (with the juice) and cook for 3-4 minutes until the clams are heated through. Add more broth if you like your chowder thinner in consistency.
  • Add salt and pepper, to taste.
  • Serve hot, sprinkled with bacon bits and parsley flakes.