Servings: 6

Cooking Time: 3 Hours


5 slices bacon, chopped

2 cloves garlic, chopped fine

½ onion, chopped

½ tsp thyme

1 cup chicken broth, low sodium

4 oz. cream cheese

18 oz. clams, chopped & drained

1 bay leaf

3 cups cauliflower, separated in florets

1 cup almond milk, unsweetened

1 cup heavy cream

2 tbsp. fresh parsley, chopped


1- Add the bacon to the cooking pot and set to sauté on med-high heat. Cook until crisp, transfer to a paper towel lined plate. Pour out all but 3 tablespoons of the fat.

2- Add the onion and garlic and cook 2-3 minutes until onion is translucent. Add the thyme and cook 1 minute more.

3- Add the broth, cream cheese, clams, bay leaf, and cauliflower, mix until combined. Add the lid and set to slow cook on low. Cook 2-3 hours until cauliflower is tender. Stir in the milk and cream and cook until heated through.

4- Ladle into bowls and top with bacon and parsley. Serve warm.


InfoCalories 377

Total Fat 24g

Total Carbs 13g

Protein 27g

Sodium 468mg