Smoky Salmon-Clam Chowder

Ingredients

• 2 tablespoons butter
• 1 small onion, chopped
• 1/2 cup sliced celery with leaves
• 2 tablespoons all-purpose flour
• 1 (8-ounce) bottle clam juice
• 1 cup fish or chicken broth
• 1 1/2 cups milk
• 3 cups diced red potatoes
• 1/2 cup diced carrot
• 1 pound hot-smoked salmon, flaked
• 2 (3.66-ounce) cans smoked clams, drained
• 1 cup (4 ounces) shredded smoked mozzarella cheese
• 2 cups half-and-half
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. Melt butter in a Dutch oven over medium-high heat; add onion and celery, and sauté until tender. Whisk in flour; cook 1 minute.
2. Gradually whisk in clam juice, broth, and milk. Stir in potatoes and carrot. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until potatoes are tender.
3. Stir in salmon, clams, cheese, and half-and-half. Cook, stirring constantly, 1 to 2 minutes or until cheese melts. Stir in salt and pepper. Ladle soup into individual serving bowls.