In medium saucepan, steam cauliflower until very tender. Set aside. Rinse and dry pan. Heat olive oil and add celery, sauté until tender. Add all the clams including the juice and heat. Add potatoes. In high-quality blender blend cauliflower with the bottle of clam juice until it is silky smooth. Add this into the pan of clams and potatoes and heat gently through. Season with salt and freshly ground pepper and garnish how you like.
(Recipe via Rosanna Menck)
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