Smoked Salmon and Leek Chowder

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.