Title: Leek And Salmon Chowder
Categories: April 1995
Yield: 1 servings

3 c Bottled clam juice
1 Salmon fillet; (12-ounce)
1 tb Butter; room temperature
1 tb All purpose flour
4 Bacon slices; chopped
2 md Leeks; (white and pale
; green parts only),
; thinly sliced
1 lg White-skinned potato;
-peeled, cut into
; 1/2-inch pieces
2 1/2 c Milk
1/2 c Whipping cream
2 tb 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; saute 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.

Serves 6.

Bon Appetit April 1995

Converted by MC_Buster.

Per serving: 1688 Calories (kcal); 96g Total Fat; (51% calories from fat);
71g Protein; 137g Carbohydrate; 387mg Cholesterol; 3638mg Sodium Food
Exchanges: 0 Grain(Starch); 6 Lean Meat; 5 Vegetable; 0 Fruit; 16 1/2 Fat;
5 Other Carbohydrates

Converted by MM_Buster v2.0n.