Skinny Clam Chowder

Clean and core it then break the cauliflower into florets.

Bring the broth to a boil in a large pot then add cauliflower. Cook until fork tender, about 10 minutes.

In a separate large pot, add onion, potatoes, celery, carrots and the clam juice drained from the cans. Add enough water to just cover the vegetables. Cook at medium heat until tender, about 15 minutes.

Once cauliflower is cooked, put it (in small batches) in a blender with 1 cup of the broth used for cooking and the cream, and puree it down to a smooth sauce. Add a little more broth if it seems too thick to blend properly. Be careful! Blending hot liquid can be dangerous so don’t fill the blender too full.

Once the other vegetables are cooked, add pureed cauliflower mixture into the pot and reduce to a simmer. Stir in the clams and vinegar just before serving and cook just until heated through. If the calms cook too long, they will get tough. Salt and pepper to taste.

Dish into serving bowls. Add some parsley or scallions if you like for some color.
Enjoy!

And we have to give a shout-out of inspiration to Lindsay over at Pinch of Yum for the inspiration from her Creamy Cauliflower Sauce Cookbook … cauliflower can do amazing things!