Ingredients

• 8 slices bacon, chopped
• 1 large onion
• 2 tsp minced fresh thyme or 1 tsp dried
• 4 (6.5 ounce can) chopped clams, Save juice in a measuring cup
• 2 cups of water
• 1 head cauliflower florets, cut in 1/2-inch pieces
• 2 cups red potatoes, peeled and cut into 1/2 inch pieces
• 2 bay leaf
• 2 tbsp minced fresh parsley
• 2 tsp lemon juice
• sea salt and pepper

Directions

1. Cook bacon in dutch oven over med heat until crisp, 5 to 7 min. Save bacon fat in pan and transfer bacon to paper towel-lined plate.
2. Add chopped onion to pot and cook over med heat about 8 min.
3. Stir in thyme and cook about 30 sec. Stir in clam juice from chopped clams and water; bring to a simmer.
4. Stir in cauliflower and cook about 20 min.
5. Process cauliflower mixture in blender until smooth. Return to now empty pot and bring to a simmer over med heat.
6. Stir in red potatoes, drained chopped clams, 1 tsp sea salt, 1/4 tsp pepper and bay leaf. Cook until another 10 to 15 min.
7. Discard bay leaves then stir in parsley and lemon juice and season with sea salt and pepper.
8. Sprinkle individual options with crisp bacon before serving.
9. Enjoy!

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