Ingredients
- 3 tablespoons unsalted butter
- 2 medium leeks (white and light green parts only, halved lengthwise, thinly sliced, and rinsed well about 1 cup)
- 1 large celery rib (thinly sliced, about 1/3 cup)
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 2 cans (8 ounces each) clam juice
- 3 small red potatoes (cut into 1/2-inch dice, about 2-1/2 cups)
- 1 bay leaf
- 6 ounces smoked salmon (skin and bones removed, flaked into bite-size pieces about 1-1/4 cups)
- 1/2 cup heavy cream
- 2 tablespoons chopped fresh dill (optional)
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
How to Make
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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.
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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.
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Step 3: Add the salmon, cream, dill (or parsley), and lemon juice, and cook until heated through, about 1 minute.
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Step 4: Season with salt and pepper, and serve.
We hope you enjoy this recipe!
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