Shared by DeniseM
I love this soup so much! I’ve made it with the cauliflower and I’ve made it by subbing the cauliflower with chopped turnips! That gives it a real potato texture and taste. Radishes could work too, but I’ve never tried them. Serve with some crunchy cheese crisp crackers!
I first cook the bacon, I usually add a little extra! OK, I add a lot extra! I cook the whole box! Remove the cooked bacon from the pan.
Then sauté the celery and onion in the bacon grease and when almost translucent add the garlic. I add a lot more than one clove! I’ll add chopped jalapeños to this too.
Then add the spices. I like to add fresh thyme, but dried is fine too.
Stir in the cream cheese and when fully incorporated add the clam juice and chicken broth. I like to use this lobster bouillon by Just Bouillon to give it a little more seafood taste. A spoonful usually works well.
Add the frozen cauliflower chopped. Let this simmer and cook until the cauliflower is tender. Then add the heavy cream and clams. I don’t like the clams to cook for long because they will get rubbery.
Serve and garnish with chopped bacon and more black pepper
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