Boil sweet potato and cauliflower for 20 minutes or until tender. Mince garlic, chopped carrots, white onion, and celery.

Drain potatoes and cauliflower. Set potatoes aside and add cauliflower to pot with carrots, garlic, white onion, bay leaves, thyme, ghee, coconut milk, and broth.

Using hand blender blend until completely smooth. For thicker chowder, add one quarter of a sweet potato while blending . Heat in pot over medium heat. Stir in the undrained clams and sweet potatoes. Garnish with chopped bacon and green onions.