Leel and salmon chowder

• 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

Bring clam juice to simmer in medium skillet.

Add salmon; cover and simmer until cooked through, about 10 minutes.

Transfer salmon to plate; reserve clam juice.

Flake salmon into small pieces.

Mix butter and flour in small bowl until well blended.

Cook bacon in heavy large saucepan over medium-low heat until crisp, about 5 minutes.

Using slotted spoon, transfer bacon to paper towels.

Add leeks to drippings in saucepan; sauté 3 minutes.

Add potato and reserved clam juice and bring to boil.

Reduce heat; cover and simmer until potato is tender, about 10 minutes.

Add milk and bring to boil.

Whisk in flour mixture.

Reduce heat; cover and simmer until potato is tender, about 10 minutes.

Add milk and bring to boil.

Whisk in flour mixture.

Reduce heat;simmer until soup thickens slightly, whisking frequently, about 3 minutes.

Stir in cream, chives, salmon and bacon; simmer until heated through.

Season with salt and pepper.
 
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