1 large head cauliflower, chopped
7 stalks celery, chopped
7 green onions, chopped
1 medium onion, chopped
1 pt. half and half
1 pt. whole milk
16 oz. clam juice
1-1/2 lbs. chopped clams
2 lbs. bacon, crisped and crumbled
salt, pepper and butter to taste
Blanch cauliflower for 10-12 minutes. Add cauliflower and remaining ingredients to stock pot. Bring to a boil. Reduce heat to simmer for 2 hours, stirring occasionally. Season to taste. If more liquid is desire you can add milk or water.
The cauliflower is rich in potassium and protein. It is also part of the cancer-preventative cruciferous vegetable family. This soup provides lots of vitamins A, C, and E, as well as folic acid, iron, and fiber. The clams are a complete protein since they contain all the amino acids.