Roughly chop the cauliflower and add it to a large saucepan together with the broth and unsweetened almond milk.

Bring to the boil, then reduce to a simmer and cover. Cook until the cauliflower is tender, about 10 minutes.

Meanwhile, melt the butter in a large skillet and add the mushrooms. Cook until tender.

Carefully  transfer the cauliflower and liquid to a blender and blend until smooth. Return it to the saucepan, and add the mushrooms, clams (including the liquid), and heavy cream. Warm through, then test for seasoning, adding salt and pepper as necessary.

Pour into serving bowls and garnish with chopped fresh parsley.