NUTRITION

SERVINGS

INGREDIENTS

7 oz Chopped clams

0.5 slice Nitrate-free bacon

1 tsp Ghee

0.5 cup Yellow onion

0.5 cup Celery

1 cup Cauliflower florets

0.5 cup Red potato

0.5 cup Clam juice

0.25 cup Unsweetened almond milk

1 clove Garlic

0.25 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

PREPARATION

• 1

  Steam the cauliflower florets until very tender, then blend with the almond milk until completely smooth to create a dairy-free cream base.

• 2

  In a medium pot over medium heat, cook the bacon slice until crispy, then remove, crumble, and set aside for garnish.

• 3

  Add the ghee to the same pot and sauté the diced onion, celery, and minced garlic until the vegetables are translucent and aromatic.

• 4

  Stir in the diced red potatoes, clam juice, and dried thyme, bringing the mixture to a gentle simmer until the potatoes are fork-tender.

• 5

  Pour in the cauliflower purée and add the chopped clams, stirring gently to combine and heating for 3 minutes without boiling.

• 6

  Season with sea salt and black pepper, then serve hot topped with the crumbled bacon and fresh parsley.