Paleo Clam Chowder

Pureeing the cauliflower into oblivion results in a silky, decadent soup.  You don't miss the flour or milk at all and the diced cauliflower added at the end serves as a good substitute for chunks of potato that you encounter in conventional clam chowder recipes.  Best of all, this is a great way to get loads of veggies down the gullet fast.

2 heads of cauliflower, divided

2 large onions, divided

4 stalks celery, diced

1/2 bulb garlic (6-8 cloves)

bacon grease or other lubricant  (I use several tablespoons)

salt & freshly ground black pepper

1 quart chicken broth

2 10-oz cans clams

2 8-oz bottles clam juice

Heat bacon grease in a large Dutch oven over medium heat.

Roughly chop: 

1 1/2 heads of cauliflower

1 onion

Smash cloves of garlic and remove paper skins.

Dice:
Other onion
Celery
1/2 head of cauliflower
Set aside.  

Saute garlic, roughly chopped onion, and 1 1/2 heads of cauliflower in bacon grease until onions begin to turn translucent.  

Add:

Clam juice (drain the juice from the canned clams as well and add it to the pot)

Chicken broth

Bring to a simmer and cook for half an hour or so or until vegetables are very soft.

While soup is simmering, saute the diced onion and the diced celery and the remaining 1/2 head of diced cauliflower in a skillet until onions begin to turn translucent.  Don't let the vegetables brown.

When the vegetables in the soup are tender, remove from heat and puree the entire mixture in batches until very creamy.  Return to the Dutch oven.  

Add the diced sauteed vegetables to the pureed soup and add the drained clams.  Reheat, season with salt and pepper and serve.