Crisp the bacon: In a heavy pot over medium heat, cook the chopped bacon until the fat renders and the pieces are crisp. Transfer bacon to a plate and leave about 1 tablespoon of fat in the pot.

Sauté aromatics: Add butter to the pot. Stir in onion and celery with a pinch of salt. Cook 5–6 minutes, stirring, until soft and translucent. Add garlic and cook 30 seconds, until fragrant.

Add cauliflower: Stir in the cauliflower florets or riced cauliflower. Cook 2–3 minutes to coat in the aromatics.

Build the broth: Pour in reserved clam juice plus enough bottled clam juice to total about 1 to 1 1/2 cups. Add bay leaf and thyme. Bring to a gentle simmer, cover, and cook 8–10 minutes, until the cauliflower is tender.

Create the creamy base: Reduce heat to low. Add heavy cream, almond milk or broth, and cream cheese. Stir until the cream cheese melts and the mixture is smooth.

Thicken (optional): Sprinkle xanthan gum lightly over the surface while whisking to avoid clumps. Simmer 1–2 minutes until slightly thicker. Start with 1/8 teaspoon if you prefer a lighter texture; add more only if needed.

Add clams: Stir in the chopped clams and half the crispy bacon. Simmer gently 2–3 minutes. Do not boil, or the clams can turn tough.

Season: Remove the bay leaf. Taste and season with salt and black pepper. Clam juice can be salty, so adjust carefully.

Finish and serve: Ladle into bowls. Top with remaining bacon and sprinkle with parsley or chives. Serve hot.