A keto-friendly, dairy-free, and gluten-free version of New England clam chowder that is light on calories but rich in flavor.
Ingredients: 2 cups cauliflower florets. 1 cup clam juice. 1 cup unsweetened almond milk. 2 cans 10 oz each chopped clams, drained. 2 slices bacon, chopped. 1/4 cup diced onion. 1/4 cup diced celery. 2 cloves garlic, minced. 1 tablespoon coconut flour. 1/4 teaspoon dried thyme. Salt and pepper to taste. Chopped fresh parsley for garnish.
Instructions: Put the bacon in a big pot and cook it over medium-low heat until it gets crispy. Take the bacon out of the pot and set it aside. Leave the bacon fat in the pot. Put garlic, onion, and celery in the pot as well. About 5 minutes of cooking will soften the food. Add the thyme and coconut flour and stir them in. Cook for one more minute. Floss the cauliflower and add the clam juice to the pot. Bring to a low boil, then cook for about 10 minutes, or until the cauliflower is soft. Blend the cauliflower mixture with an immersion blender until it is smooth. Add the chopped clams and almond milk and mix well. Bring to a boil, but don't boil. Add pepper and salt to taste. Serve hot with chopped bacon and parsley on top.
Avery
