1 1/2 cups heavy cream
4 strips bacon, chopped
2 or 3 celery stalks, chopped
1 can (14 1/2 ounces each) reduced sodium chicken broth
3 cans (6 1/2 ounces each) chopped or minced clams, drained
Juice reserved from two of the cans of clams
1 head of cauliflower broken into pieces and steamed
1. In a small saucepan, cook cream over medium heat until volume is reduced by half.
2. In a large saucepot over medium heat, cook bacon until cooked, but not crispy. Add celery to pot; cook until softened. Stir in half the chicken broth, and clam juice; bring to a simmer.
3. In a blender, puree cooked cauliflower, cream and the remainder of the broth until very smooth. Return to saucepot. Stir in clams. Bring soup to a simmer; cook 5 minutes.
4. Season as you like! I like to add paprika to the top.
makes 6 servings at 6.5 grams of carbs each.