Heat a large Dutch oven or heavy-bottomed soup pot over medium-high heat and cook the 4 strips (115g) of bacon until crispy.

Using a slotted spoon, remove the bacon to a plate lined with paper towels to drain and set aside, reserving the rendered bacon drippings in the pot.

Add the 1 cup (150g) of minced onions and 2 cloves (6g) of minced garlic to the hot bacon drippings and sauté until the onions are translucent, approximately 4 to 6 minutes.

Add the 3 cups (340g) of cauliflower florets and 1 cup (240ml) of stock, reduce the heat to medium, cover the pot, and cook until the cauliflower is fork-tender, about 8 to 10 minutes. Carefully transfer the mixture to a food processor or use an immersion blender to puree the onion-cauliflower mixture until completely smooth.

Place the smooth cauliflower puree back into the pot (if you removed it for a food processor), then pour in the 2 cups (480ml) of coconut milk, 2 cups (480ml) of clam juice, and 1 tsp (1g) of dried thyme.

Stir to combine and simmer gently over medium-low heat for 2 to 3 minutes to allow the flavors to meld.

Add the drained clams from the two 10 oz (283g) cans and cook for another 5 minutes until heated through.

Meanwhile, crumble the reserved crispy bacon.

Season the chowder with salt and freshly ground black pepper to taste, and serve immediately, topped generously with the crumbled bacon.

Don't Overcook the Clams: Since canned clams are already cooked during the canning process, they can become tough and rubbery if boiled for too long.

Add them in the final few minutes just to heat them through.

Garnish Generously: Fresh herbs like parsley or chives, along with the crispy bacon, add a necessary crunch and brightness to cut through the richness of the coconut milk.