Ingredients:

  • 4 oz (115 g) Thick-cut Bacon or Salt Pork, diced
  • 2 Tbsp (30 g) Unsalted Butter
  • 1 large (150 g) Yellow Onion, finely diced
  • 2 medium stalks (80 g) Celery stalks, finely diced
  • 3 cloves (15 g) Garlic, minced
  • 2 cups (250 g) Cauliflower florets, diced 1/4 cubes
  • 3 cups (710 ml) Chicken Broth (or seafood stock)
  • 1 cup (240 ml) Clam Juice (bottled)
  • 1/2 tsp (2 g) Dried Thyme
  • 1 Bay Leaf
  • Kosher Salt & Freshly Ground Black Pepper, to taste
  • Two 6.5 oz cans (300 g) Canned Chopped Clams, drained (reserve juice)
  • 4 Tbsp (60 g) Full-fat Cream Cheese, cubed
  • 1 1/2 cups (350 ml) Heavy Cream (35% fat)
  • 1/4 tsp (1 g) Xanthan Gum (optional, for thickening)
  • 1 Tbsp (5 g) Fresh Parsley, chopped (for garnish)

Instructions:

  1. Render the Bacon: Place the diced bacon (or salt pork) in a large heavy-bottomed pot or Dutch oven and cook over medium heat until crisp and golden brown. Remove the crisp bacon pieces with a slotted spoon and set aside, reserving 2 tablespoons of rendered fat in the pot.
  2. Sauté Aromatics: Add the butter to the reserved fat. Add the diced onion and celery and cook for 5–7 minutes until translucent and softened. Add the minced garlic and cook for 1 minute until fragrant.
  3. Build the Broth: Stir in the diced cauliflower, clam juice, chicken broth, thyme, and bay leaf. Bring the mixture to a low simmer.
  4. Simmer and Soften: Reduce the heat to medium-low and cover partially. Simmer for 15 minutes, or until the diced cauliflower is fork-tender.
  5. Incorporate Dairy: Remove the bay leaf. Reduce the heat to the lowest setting. Whisk in the cubed cream cheese until fully melted and smooth. Gradually stir in the heavy cream.
  6. Thicken and Finish: If using, sprinkle the Xanthan gum over the surface of the chowder and immediately whisk vigorously for 30 seconds to incorporate and prevent clumping. Stir in the drained chopped clams.
  7. Hold Temperature: Heat the chowder gently until it is warmed through. Do not allow it to boil once the cream is added, as this can cause curdling.
  8. Season and Serve: Taste and adjust seasoning with salt and pepper. Ladle into bowls, garnish generously with the reserved crisp bacon pieces and fresh parsley.