2 cans of clams, un-drained
1 (13.5 ounce) can full fat coconut milk
2 tbsp coconut oil
2 stalks of celery
1 small onion
1 cup chopped carrots
2 large potatoes
2 cups bone broth or vegetable broth
sea salt and pepper to taste
1 tbsp thyme
juice of 1/2 lemon *Optional*
1/2 cauliflower head or 1 small head
1 minced garlic clove
1. Chop all vegetables into small pieces. Heat oil in a large saucepan and cook onion and celery first then add carrots and garlic. Cover with broth and bring to a boil for 5 minutes.
2. While it boils take your chopped cauliflower and place it in a bowl and cover with parchment paper and place in the microwave for 4 minutes. Take steamed cauliflower and place it in your food processor with some coconut milk to help get things moving and puree the cauliflower till smooth and set aside.
3. Now add potatoes and clams with their liquid to the pan. Season with salt and pepper and add thyme. Now add in your pureed cauliflower and the rest of the coconut milk in the pan and stir well.
4. Simmer covered for 20 minutes. Add lemon juice if desired and serve.