Ingredients:

  • 4 slices Thick-cut Bacon, diced (60g)
  • 2 tbsp Grass-fed Butter (30g)
  • 1/2 cup Celery, finely diced (50g)
  • 1/4 cup Onion or Shallot, finely minced (30g)
  • 3 cloves Garlic, smashed and minced
  • 1 medium head Cauliflower (approx. 500g), divided into small cubes and fine rice
  • 2 cans (6.5 oz each) Minced Clams, juice reserved (370g total)
  • 1 cup Chicken Bone Broth (240ml)
  • 1 cup Heavy Whipping Cream (240ml)
  • 1 tsp Dried Thyme
  • 1/2 tsp Sea Salt
  • 1/2 tsp Fresh Cracked Black Pepper
  • 1/4 tsp Xanthan Gum

Instructions:

  1. Place the diced bacon in a cold heavy-bottomed stockpot over medium heat. Render until bacon is mahogany-colored and crisp. Remove bacon bits with a slotted spoon and set aside, keeping the rendered fat in the pot.
  2. Add the butter to the bacon fat, then stir in the diced celery and onion. Sauté for approximately 5 minutes until translucent and aromatic.
  3. Stir in the minced garlic and dried thyme, cooking for 60 seconds. Pour in the reserved clam juice and chicken bone broth. Use a wooden spoon to scrape the bottom of the pot to release the browned bits (fond).
  4. Add the prepared cauliflower (both cubes and riced portions) to the pot. Bring to a gentle simmer and cook for 12 to 15 minutes until the cauliflower cubes are fork-tender.
  5. Reduce heat to low and stir in the heavy whipping cream and xanthan gum. Simmer for 3 minutes until the broth coats the back of a spoon.
  6. Fold in the minced clams and season with sea salt and black pepper. Heat through for 2 minutes—do not boil to ensure clams remain tender. Garnish with reserved bacon and fresh parsley before serving.