Leek and Salmon Chowder

Ingredients

• 3 cups bottled clam juice
• 1 12-ounce salmon fillet
• 1 tablespoon butter
• room temperature
• 1 tablespoon all purpose flour
• 4 bacon slices
• chopped
• 2 medium leeks (white and pale green parts only)
• thinly sliced
• 1 large white-skinned potato
• peeled
• cut into 1/2-inch pieces
• 2 1/2 cups milk
• 1/2 cup whipping cream
• 2 tablespoons chopped fresh chives

Instructions

1. Bring clam juice to simmer in medium skillet.
2. Add salmon; cover and simmer until cooked through, about 10 minutes.
3. Transfer salmon to plate; reserve clam juice.
4. Flake salmon into small pieces.
5. Mix butter and flour in small bowl until well blended.
6. Cook bacon in heavy large saucepan over medium-low heat until crisp, about 5 minutes.
7. Using slotted spoon, transfer bacon to paper towels.
8. Add leeks to drippings in saucepan; saute 3 minutes.
9. Add potato and reserved clam juice and bring to boil.
10. Reduce heat; cover and simmer until potato is tender, about 10 minutes.
11. Add milk and bring to boil.
12. Whisk in flour mixture.
13. Reduce heat; cover and simmer until potato is tender, about 10 minutes.
14. Add milk and bring to boil.
15. Whisk in flour mixture.
16. Reduce heat; simmer until soup thickens slightly, whisking frequently, about 3 minutes.
17. Stir in cream, chives, salmon and bacon; simmer until heated through.
18. Season with salt and pepper.