In a large saucepan, combine cauliflower florets, broth, and sea salt, and bring to a boil over medium high heat. Reduce the heat to medium, cover, and simmer for 10 minutes until the cauliflower is fork tender.
Use an immersion blender or transfer to a blender, and blend until smooth. Set aside.
Heat a Dutch oven or a large pot over medium heat and fry the bacon slices until crisp, about 5 minutes. Remove the bacon from the pan and crumble, leaving the bacon grease in the pot.
Add onion, celery, garlic, and thyme to the bacon grease, and sauté until tender, about 7 minutes.
Add potatoes and blended cauliflower, let everything come to a boil. Reduce to simmer for 10 minutes, or until the potatoes are tender.
Stir in coconut milk and clams (with the juice) and cook for 3-4 minutes until the clams are heated through. Add more broth if you like your chowder thinner in consistency.
Add salt and pepper, to taste.
Serve hot, sprinkled with bacon bits and parsley flakes.