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In a stockpot, brown your bacon and set the bacon aside for later.
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Using the bacon grease in pot, sauté the onions, garlic, carrots, celery and sunchokes for a few minutes.
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Add your broth and clams (juice and all) and simmer on medium low while you make your cauliflower sauce.
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In a pan add your cauliflower florets and enough water to almost cover the florets.
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Cover and cook until fork tender.
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Drain the cauliflower but reserve 1 cup of liquid.
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Place the cauliflower, garlic, nutritional yeast, olive oil, reserved liquid, sage and thyme ino a high speed blender and puree until smooth.
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Add the cauliflower sauce to the clam chowder and mix well.
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Add back the bacon or use as a garnish.