Add clam juice, water, cauliflower, and clams. Bring to a boil, then reduce heat and let simmer until cauliflower is soft. Reduce heat to low.
In a separate small saucepan, heat the almond milk over a low heat to bring up to temperature. Once warm, add to the large pan with the other ingredients and stir.
Serve with additional pepper and enjoy!!
**I used to make this with red potatoes instead of cauliflower and I have found this recipe is a little sweeter because of the cauliflower. Also note I hesitate to actually call this a chowder as it is pretty thin. If you are eating grains, I suggest you make a roux and add it to the heated milk before combining with everything else to thicken it up!**