Salmon and Leek Chowder

This chowder is heavenly! It makes a wonderful beginning course, yet is substantial enough to be a meal.


3 cups bottled clam juice

1 (12-ounce) salmon fillet

1 tablespoon butter, room temperature

1 tablespoon flour

2 bacon slices, coarsely chopped

2 medium leeks, white and pale green parts only, rinsed and thinly sliced

1 large potato, peeled, cut into 1/2-inch pieces

2 1/2 cups milk

1/2 cup half and half or cream


2 tablespoons fresh chives, chopped

Honey Tips

How Honey Is Created

Honey is created when bees mix plant nectar, a sweet substance secreted by flowers, with their own bee enzymes.


In a large skillet bring clam juice to a simmer. Add salmon, cover and simmer until cooked through, about 10 minutes. Remove salmon to a plate, flake with a fork. Reserve clam juice.
In a small bowl, mix butter and flour together.
In a large saucepan, cook bacon pieces until crisp. Using slotted spoon remove bacon. Set aside.
Add prepared leeks to same pan. Sauté 4 minutes. Add potato pieces and reserved clam juice. Bring to a boil. Reduce heat, cover and simmer until potato is tender, about 10 minutes. Stir in milk. Return to a boil. Whisk in flour mixture. Reduce heat and simmer, whisking until soup thickens slightly about 5 minutes. Stir in cream, honey, chives, salmon and bacon. Simmer until heated through.
Serves: 4-6