1. Boil the sweet potato and cauliflower florets for 20 minutes or until tender. While those cook, mince the garlic and chop up the carrots, white onion, and celery.
2. Once the cauliflower and potatoes are tender, drain them. Set aside the potatoes and return the cauliflower to the pot along with the carrots, garlic, white onion, bay leaves, thyme, ghee, coconut milk, and chicken broth. Bring to a boil, reduce heat to medium, and let it simmer for 15 minutes.
3. While the soup is cooking, cube the potato into small pieces. Fry the bacon and chop it. Slice the green onions.
4. Use an emulsifier or add the soup stock to a blender and blend until completely smooth. For a thicker chowder, add ¼ of the sweet potato while blending. Return the mixture to the pot on the stove at medium heat. Stir in the undrained clams and sweet potatoes. Serve immediately and garnish with chopped bacon and green onions.

Tips and Tricks:

If you like a fishier-tasting clam chowder, replace a ½ cup of the chicken broth with clam juice. Blend the soup base very well to make sure you get a nice creamy texture!

Notes