Mock New England Clam Chowder (p1)

Well its been pretty chilly here in the Rhineland Pfaltz, so hearty Soup and Chili has been on the menu at my house....plus a lot of casseroles and roasted veggies, as it helps heat up the house a bit. Ha ha.
A year or so ago, when I tried doing Atkins, I came across this recipe for New England Clam Chowder. It was surprisingly good and something I decided to make again. Only this time I tweaked it a bit to make it more Sb friendly and suit my tastes. Hope you enjoy!
Oh and for the original recipe click here: Atkins New England Clam Chowder

Mock Clam Chowder (p1):

• 1 cup heavy cream (this isn't very Sb friendly but I'm working at getting the right amount of cream in this dish and still have it legal...ha ha)
  
• 2 pint's fat free 1/2 and 1/2
  
• 6 strips bacon, chopped (optional)(this soup tastes just fine if you leave this out AND you'll need to if you are on P1...I've not tried it with turkey bacon but it might be good?)
  
• 3 -5 large celery stalks, chopped
  
• 2 cans (14 1/2 ounces each) fat free chicken broth
• 1 bottle (8 ounces) bottled clam juice
• 3 cans (6 1/2 ounces each) minced clams, juice reserved
• 2 cans (6 1/2 oz each) chopped clams, juice reserved
  
• 3 (16 oz) bags frozen cauliflower, boiled til very tender
• 1/2 to 1 teaspoon Tabasco sauce (or to taste)
• 1 to 2 teaspoon Worcestershire sauce (or to taste)
  
• salt and freshly ground pepper, to taste
  
• 1 tablespoon fresh parsley, chopped for garnish (optional)
  

1. In a small saucepan over medium heat, cook cream and the 1/2 and 1/2 until reduced about 1/2.
   
2. In a large pot over medium heat, cook bacon until slightly crispy; drain, chop or crumble then set aside. (*SEE NOTE BELOW)
3. Add chopped celery to pot and cook until slightly softened. Stir in 1 can of chicken broth, bottled clam juice and all the reserved clam juice (from the cans) and bring to a simmer for 3 to 5 minutes. Celery should be completely softened.
4. In another pot boil cauliflower til very tender and puree in blender with remaining can of chicken broth. This should be very smooth (add soup juices if you need more liquid to puree the cauliflower). Mix cauliflower puree, clams, bacon (if you are using it), reduced cream, Worcestershire and Tabasco into the celery. Season with salt and pepper. . Stir well and bring to a simmer then serve hot.

* NOTE: Now this bacon offers a nice bit of flavor however, this soup tastes just fine if you leave this out AND you'll need to if you are on P1...I've not tried it with turkey bacon but it might be good?