Step 1: Melt the butter in a 4-quart saucepan over medium heat. Add the leeks and celery, and cook, stirring, until tender, about 6 minutes. Add the flour and cook, stirring for 1 minute.
Step 2: Slowly whisk in the milk and clam juice, and bring to a simmer. Add the potatoes and bay leaf, and simmer gently until the potatoes are tender, about 12 minutes.
Step 3: Add the salmon, cream, dill (or parsley), and lemon juice, and cook until heated through, about 1 minute.
Step 4: Season with salt and pepper, and serve.
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