NUTRITION

SERVINGS

INGREDIENTS

1.5 cups chopped clams

1 cup clam juice

0.5 cup yellow onion

0.5 cup celery

0.5 cup russet potato

1 cup cauliflower florets

0.5 slice nitrate-free bacon

0 tsp extra virgin olive oil

1 tbsp full-fat coconut milk

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1 tbsp fresh parsley

PREPARATION

• 1

  Steam the cauliflower florets until very tender, then blend with the coconut milk until completely smooth to create a creamy base.

• 2

  In a large pot, heat the olive oil over medium heat and crisp the chopped bacon until golden.

• 3

  Add the diced onion, celery, and minced garlic to the pot, sautéing until the vegetables are translucent and fragrant.

• 4

  Stir in the diced potatoes, clam juice, sea salt, black pepper, and dried thyme.

• 5

  Bring the mixture to a simmer, cover, and cook for about 10-12 minutes until the potatoes are fork-tender.

• 6

  Stir in the blended cauliflower cream and the chopped clams.

• 7

  Simmer for another 3-5 minutes until the chowder is heated through and slightly thickened.

• 8

  Garnish with fresh chopped parsley before serving hot.