This is a delicate, light-tasting soup.
Ingredients
Serves 6
Step 1
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.
Step 2
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.
Leave a Review
Reviews (17)
Back to TopThis section needs to be deleted from the recipe: "Reduce heat; cover and simmer until potato is tender, about 10 minutes. Add milk and bring to boil. Whisk in flour mixture. Reduce heat;" I also did a combo of chicken stock, clam juice and dry white vermouth (instead of wine) and I bought a "seafood blend" of herbs, which was chives, dill and cilantro. This was a great combo and I especially recommend dill with salmon and potatoes. Delicious soup, and adaptable to whatever you want to change up. We had some ancient grain sourdough - highly recommended as an accompaniment.
Kate
Toronto, ON
11/20/2022
Oops! I meant, you should whisk in the flour before adding the potatoes, not *after*. Here I am writing about a typo, and I make one myself. :-P
mmgoble
12/12/2011
准备部分是混合- read it very carefully. It reads, "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..." I would think you should whisk in the flour mix before adding the potatoes, not before. :) I am also confused by the directions to whisk at the end - isn't this going to be difficult once the potatoes have been added? (Or, are the potatoes supposed to be creamed and blended into the base?).
mmgoble
Seattle, WA
12/12/2011
This was soooo good but I think most folks whom left reviews were not into heavy creamy soups. Which I respect. That being said;- and being from a good southern family- add some whipping cream. However much suits your fancy. Do as one other reviewer said and mix (equally) clam juice, chicken broth and white wine (that white wine really does add complexity). I also added mushrooms because we love them and did a couple of toher outrageous things. If you LOVE salmon and don't want it dried out, then chop it up (raw) into pieces the size of chicken tenderloins and then throw it into the pot. Salmon is so delicate it will cook in an instant. Anyone who likes this or thinks im nuts please let me know.
vbrewer1
1/10/2009
This was tasty and surprisingly not heavy. I had to use a cup of chicken broth along with 2 cups of clam juice (all I had on hand) and I added some remaining fresh thyme I had around too. Also tossed in some diced celery root along with the potato. Great with crusty sourdough bread!
Anonymous
oakland, ca
8/13/2008
I was worried that this wouldn't have enough flavor after looking at the ingredients, but was pleasantly surprised. It was very flavorful and very easy. I might add some fresh tarragon next time but it really doesn't need it. Very very tasty.
jlfried
Downingtown, PA
2/26/2008
Very tasty with the suggestions made by Karen from Milwaukee. Replacement of part of the clam juice with riesling and veggie broth.
Anonymous
Bellingham, WA
2/24/2008
My husband loved this soup with a few modifications. To keep sodium levels low, I used 1 cup clam juice, 1 cup riesling wine and 1 cup unsalted chicken broth instead of all clam. Also substituted 5 small, unpeeled red potatoes for white, tarragon for chives, smoked and peppered salmon, and lastly added 1 1/2 cups thawed frozen corn to make it heartier.
Karen
Milwaukee
2/2/2004
I make this frequently and everyone raves! I leave out the potatoes, only because we are watching our carbs. I only use 1 jar of clam juice and substitute chicken broth to cut cost.
Janie
Sugar Land, TX
3/20/2003
Very bland. Needs herbs, pepper? Salt? Turned out very thin.
Anonymous
Seattle, WA
6/30/2002
Neither my boyfriend nor I like salmon (unless it's smoked or in sushi) but we bought some on sale anyway. I used half of it to make this soup and we both liked it a lot. I was a little short on bacon but next time would add extra because the bacony bites were my favorite part. Also I only used one cup of clam juice and made up the difference with salted water. I would make this again but would be sure to add the chives (I didn't have any) and would maybe make a little more roux. The salmon was tender and not too salmonish.
Anonymous
Houston, TX
3/2/2002
In an effort to cut the calories I added mashed potatoes, low fat milk for cream,2 parts chicken broth to 1 part clam juice and a can of minced clams. It was a lighter soup but still very good.
Anonymous
seattle
2/27/2002
Not difficult to prepare, a very satisfying and attractive offering.
Anonymous
6/9/2001
Got a bread maker for x-mas, so started a tradition of soup & bread sundays. This was the best soup i've made all year. Fabulous!Easy too. Didn't change the recipe at all. Serve with the pepper grinder as with any cream soup or sauce.
the_palate
chicago, il
2/16/2001
Delicious! The first time I made it, I found the clam juice a bit strong, so substituted a combination of white wine and chicken broth. Also, I increased the salmon to 1 1/4 lbs, and used 3 potatoes, so as to make it more of a meal. The combination of flavors is wonderful!
Anonymous
Flanders, NJ
1/30/2001
