adapted from Fine Cooking, #127
3 Tbsp butter, unsalted
2 medium leeks, white and green parts, halved lengthwise, rinsed, thinly sliced (about 1 cup)
1 large rib celery, thinly sliced (about 1/2 cup)
1/4 cup all-purpose flour
2 cups whole milk
2 cups clam juice (2 8-oz. bottles)
4 medium red potatoes, cut in 1/2-inch dice (about 2 1/2 cups)
1 bay leaf
6-8 oz hot-smoked salmon, remove skin and bones, flake into bite-size pieces (about 1 1/4 cups)
1/2 cup heavy cream
2 Tbsp chopped fresh dill
1 Tbsp fresh squeezed lemon juice
Kosher salt and freshly ground pepper
Melt the butter in a large pot over medium heat. Add the leeks and celery, and cook, stirring until tender, about 7-8 minutes. Add the flour and cook, stirring for about 2 minutes.
Slowly whisk the milk and clam juice into the flour mixture. Bring to a simmer. Add the potatoes and bay leaf. Simmer gently until the potatoes are fork tender, about 12-15 minutes.
Add the salmon, cream, dill and lemon juice to the mixture. Cook until heated through, about 2-3 minutes. Season with salt and pepper and serve.