Dice the bacon and add to a large pot. Cook for 4-5 minutes to barely crisp. Remove bacon and reserve.

Add butter to the pot along with the celery, garlic and onion. Cook, stirring over medium heat until tender, about 4 minutes.

Pour in the clam juice (reserving the clams) and the cauliflower florets. Simmer for 6-8 minutes until cauliflower is tender.

Add the cream and simmer to heat through. Use a potato masher to mash some of the cauliflower. Alternately, blend soup in a blender or with an immersion blender for a more creamy consistency.

Add the clams back to the soup, season with salt and pepper and garnish each bowl with crumbled bacon before serving.