I found this on an aol message board

1 1/2 cups heavy cream
4 strips bacon
3 chopped celery sticks
2 fourteen and half ounce cans chicken broth
1 eight ounce bottle of clam juice
2 ten ounce boxes frozen cauliflower
2 six ounce cans chopped clams with juice
2 tablespoons butter cut into pieces
a dash of tobasco sauce
a dash of worcestershire sauce

Cook cream until reduced by half, stirring a lot. Set aside
Saute bacon over medium heat until fully cooked. Remove half.
Add celery and cook until soft about 5 minutes.
Then stir in chicken broth and clam juice and bring to simmer.
Puree cauliflower, reduced cream and 1 cup of soup in blender until very smooth and return to pot.
Add clams and their juice.
Simmer for 5 minutes. Soup should look a little lumpy.
Add butter, tobasco and worcestershire.
Crumble reserved bacon and sprinkle on top.
There are 40 grams of carbs in the whole thing, after fiber is deducted.

Made this this weekend----great! Will be tweaking it a bit the next time around, but it was so yummy! Will add double the cauliflower to thicken it more---will add more cream and reduce more to thicken as well---will also add some fish and scallops to make it more of a fish chowder. DH LOVED it! Boy do I love this WOL!!!

There are so many great things to eat out there..
Once you kind of know the direction you want to take!
Let me know how the tweaking works!
Nedra

Have you got a carb count on this? It sounds fabulous!