- 2 slices (1½ oz) bacon, chopped into 1/2-inch pieces
- 1 Tbsp butter
- 1/4 head cauliflower roughly cut into 1/2-inch pieces (1½ cups or 6 oz)
- 2 stalks celery, diced
- 1 tsp onion powder
- 1/2 tsp garlic powder
- sea salt and freshly ground pepper
- 1 (8 oz) bottle clam juice
- 2 tsp fresh thyme leaves or 1 tsp dried thyme, plus more for garnish
- 1/2 lb medium peeled and deveined shrimp, roughly chopped
- 1/2 lb boneless, skinless salmon, cut into 1-inch pieces
- 1 cup heavy cream
- Tabasco or your favorite hot sauce, optional
- Line a small plate with a few layers of paper towel.
- Place the bacon in a medium pot over medium-high heat. Reduce the heat to medium. When the bacon starts to render its fat, after 2 to 3 minutes, stir until the bacon is crispy, 4 to 5 minutes. Remove bacon with a slotted spoon to the prepared plate.
- Reduce the heat under the pot to medium. Add the butter. When the butter has melted, add the cauliflower, celery, onion powder, garlic powder and 3/4 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the celery softens, 5 to 6 minutes.
- Add the clam juice, 3/4 cup water, and the thyme. Bring the liquid to a boil, reduce the heat to medium-low, and simmer until the vegetables are quite tender, 15 minutes.
- Transfer 3/4 cup of the soup to a blender and puree it, then add the pureed soup back to the pot. Add the heavy cream. Increase the heat, bring the liquid to a boil, then reduce the heat to a simmer. Add the shrimp and cook until it’s opaque, stirring a few times, about 5 minutes. Add the salmon, gently stir to incorporate, and cook for 5 minutes, stirring occasionally trying not to break up the salmon as it cooks.
- Add the hot sauce, season to taste with salt, and pepper, and ladle into bowls. Garnish with the cooked bacon and a sprinkling of thyme leaves. Serve.