• Press the sauté button on an electric pressure cooker. Add the bacon and cook until crisp. Set aside on paper towels.
• In the pressure cooker (still on sauté) add the onion, celery, and garlic to the bacon drippings. Cook, stirring, until softened, about 5 minutes. Add the clam juice, the juice from the canned clams, chicken broth, potatoes, and cauliflower and stir. Add the bay leaf, thyme, and salt and pepper to taste.
  
• Seal and cook on high pressure (manual) for 10 minutes. Quick release and open once the pressure cooker has depressurized.
• Transfer the cauliflower and 1 cup of the liquid to a blender and blend until smooth. Pour the puree into the soup and stir well. Press the sauté button and add the canned clams into the soup. Bring the soup to a simmer, turn off the pressure cooker and then serve, garnished with reserved cooked bacon.

STOVE METHOD

• Using a large pot or Dutch oven, sauté over medium heat in steps 1 and 2. For step 3, bring to a boil, then cook, covered, over low heat until the potatoes and cauliflower are tender, 25 to 30 minutes. Transfer 1 cup of the liquid and the whole cauliflower to the blender, and blend until smooth. Stir the puree into the soup and add the clams. Bring the soup to a simmer and then serve, garnished with reserved cooked bacon..