Place your cauliflower florets in a stockpot and cover with water. Bring the pot to a boil and boil about 10-15 minutes or until the cauliflower is fork tender.

While the cauliflower is cooking, heat a large stockpot over a medium high and brown your bacon for about 10-15 minutes. Once the bacon is crispy and browned spoon the bacon to a paper towel-lined plate, reserving the bacon grease in the pot.

In the bacon grease, sauté the turnips and carrots for about five minutes, and then add the onion and celery. Cook for another five minutes until all the vegetables are softened and the onions are translucent. Add the garlic and cook an additional minute.

Add your broth and clams (juice and all) and simmer on medium low while you make your cauliflower sauce.

Drain the cauliflower and transfer to a food processor. Add the sage, thyme, and salt and pepper to taste, purée on high speed and blend until smooth.

Carefully pour the cauliflower sauce into the clam chowder and mix well. Cook for about three minutes to warm everything through and remove from heat.

Crumble the cooked bacon, ladle the clam chowder to soup bowls and sprinkle with bacon for garnish.pepper to taste, purée on high speed and blend until smooth.