Need: 4 6.5 oz cans of chopped clams with juice, 2 bottles of clam juice, 4 cloves of garlic,
1 16oz frozen riced cauliflower, 2 cups heavy cream, 1/2 tsp Xyanthum gum, 1 diced onion, butter.
Sauté diced onions, cauliflower & minced garlic in 4 Tbsp butter. Add clams with their juice.
Stir in heavy cream, clam juice, and salt & pepper to taste. Whisk in Xyanthum gum to thicken.
Heat thoroughly stirring constantly. Top with crispy bacon and shredded cheese. Enjoy!