Spring is such a dirty tease in the Midwest. Inevitably a few warm days trick me into thinking spring has arrived; but then another cold snap usually comes along to slap us in the face. And let’s not talk about the rain. The lingering chilly weather and need for meatless meals (Mr. Cluster doesn’t eat meat on Fridays during Lent) bring me to this Creamy New England Style Clam Chowder.
Traditional New England Clam Chowder starts with butter, flour and cream and then throws in some potatoes for good measure. I recreate that creamy texture with the almighty cauliflower and my trusty immersion blender. If you cook and you don’t have one of these you need to get one. I use it all the time. And since the base is pretty much straight 0 point vegetables I can still add some real heavy cream at the end to make this taste super indulgent.