AIP Clam Chowder

In a large saucepan, combine cauliflower florets, broth and salt and bring to a boil over medium high heat. Reduce the heat to medium, cover and simmer for 10 minutes until the cauliflower is fork tender. Using an immersion blender, blend until smooth and set aside. In a dutch oven, fry the bacon slices until crisp. Remove the bacon and crumble, leaving the grease in the pot. Add onion, celery, garlic and thyme to the grease and saute until tender, about 7 minutes. Add potatoes and cauliflower. Let everything come to a boil. Reduce and simmer for 10 minutes until the potatoes are tender. Stir in the clams and crumbled bacon and cook for 3-4 more minutes. Add more broth if consistency is too thick. Add salt and pepper and serve.