Cauliflower Clam Chowder
👩🍳 Step-by-Step Instructions
Step 1: Crisp up the Bacon 🥓
- Place a large pot or Dutch oven over medium heat. Add the chopped bacon pieces.
- Cook until the bacon is perfectly crisp and golden brown (about 5–7 minutes).
- Use a slotted spoon to remove the bacon bits and place them on a paper towel-lined plate to drain. Leave the savory bacon fat in the pot! This is where all our flavor starts.
Step 2: Sauté the Aromatics 🧅
- Turn the heat down to medium-low. Add the diced onion and celery directly into the hot bacon fat. Sauté for about 5 minutes until soft and translucent.
- Stir in the minced garlic and cook for an additional 1 minute until fragrant, making sure it doesn’t brown.
Step 3: Simmer the Cauliflower 🥦
- Open your cans of minced clams and carefully strain the clam juice into the pot, reserving the actual clam meat in a separate bowl for later.
- Add the chicken broth, chopped cauliflower florets, dried thyme, bay leaf, and a pinch of salt and pepper to the pot.
- Bring the mixture to a boil, then turn the heat down to a simmer. Cover with a lid and let it cook for 10–12 minutes, or until the cauliflower is completely fork-tender.
Step 4: The Creamy Blend Secret 🥛🥣
- To achieve that gorgeous, thick chowder consistency shown in without using flour or potatoes, remove about 1.5 to 2 cups of the cooked cauliflower florets and a little broth from the pot and transfer them to a blender.
- Blend until completely smooth and creamy, then pour it right back into the pot! This creates a luxurious texture naturally. (Alternatively, use an immersion blender directly in the pot for a few seconds to partially blend).
- Stir in the heavy cream and turn the heat to low.
Step 5: Add the Clams 🦪
- Gently fold in the reserved minced clam meat.
- Let the soup simmer gently on low for 3–5 minutes just to heat the clams through (cooking them too long or on a high heat can make them rubbery!). Remove the bay leaf.
- Taste and adjust seasonings with extra salt and pepper as desired.
