Chowder Directions

• Bring to a boil about 3 quarts of water in a saucepan then blanch the cauliflower florets for 8 minutes. Drain and set aside.
• While the cauliflower is blanching, cook the 4 slices of bacon until done but not crispy.
• Warm up the olive oil in a pot or dutch oven and saute the scallions, garlic, celery and diced carrot until soft, about 2-3 minutes then add the thyme.
• Whisk the chicken broth, the clam juice, bay leaves guar gum powder and whisking for about 2 minutes.
• Add the clams, heavy whipping cream, and cauliflower then bring to boil.  Once it’s boiling reduce the heat to medium low and simmer for 15 minutes
• Season with freshly ground pepper and kosher salt to your liking.
• Garnish with parsley and bacon.

Cracker directions

• Preheat the oven to 375°F
• In a medium size bowl mix together the almond flour, baking powder, monkfruit, garlic powder and onion powder.
• Cut in the cold butter with a pastry cutter until the dough is crumbly.  Add the water a little at a time, mixing until the dough becomes firm.  You can always add more almond flour if you get too heavy handed on the water.
• Form the dough into a ball and roll out between two sheets of parchment paper to ¼ inch thick.  Cut the crackers with a bottle top or into squares.  For decoration, pierce the dough with a toothpick.
• Bake in the oven for 8-10 minutes or until golden brown.