ingredients
- salt and freshly ground pepper
- 1 teaspoon Worcestershire sauce
- 3 large celery stalks, chopped (about 1 1/2 cups)
- 1/2 teaspoon Tabasco sauce
- 1 bottle (8 ounces) bottled clam juice
- 3 cans (6 1/2 ounces each) chopped or minced clams, drained, juice reserved
- 6 cups cauliflower, steamed of boiled until very tender (about 1 large head)
- 1 tablespoon fresh parsley, chopped for garnish (optional)
- 2 cans (14 1/2 ounces each) reduced-sodium chicken broth
- 6 strips bacon, chopped
- 1 1/2 cups heavy cream
prepration
In a small saucepan over medium heat, cook cream until reduced by half, about 20 minutes.
In a large saucepot over medium heat, cook bacon until slightly crispy, about 4 minutes. Remove 2 tablespoons bacon and set aside for garnish. Add celery to pot and cook until slightly softened, about 4 minutes. Stir in chicken broth, bottled clam juice and reserved clam juice and bring to a simmer for 3 minutes, until celery has completely softened.
In a blender, puree cooked cauliflower and 2 cups of soup broth until very smooth, about 2 minutes. Return to saucepot. Stir in clams and bring soup to a simmer for 4 minutes.
Turn heat off and stir in reduced cream, Worcestershire and Tabasco. Season with salt and pepper, garnish with reserved bacon and parsley and serve hot.
