Prep time: 10 minutes, cook time: 3 hours, Serves: 6
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
- 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.
- Add the onion and garlic and cook 2-3 minutes until onion is translucent. Add the
thyme and cook 1 minute more.
- 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.
- Ladle into bowls and top with bacon and parsley. Serve warm.
Nutrition Facts Per Serving
Calories 377, Total Fat 24g, Total Carbs 13g, Net Carbs 12g, Protein 27g, Sugar 5g,
Sodium 468mg, Potassium 931mg, Phosphorus 419mg