Smoky Clam Chowder
2 tablespoons butter
1 1/2 cups cubed potatoes (1/2-inch)
1 cup chopped each celery, onion and carrots
1 (8-ounce) bottle clam juice
2 cups milk
Pinch of dried thyme, crumbled
Pinch of crushed red pepper flakes
2 (6.5-ounce) cans chopped clams, with juice
1 cup heavy whipping cream
2 to 3 tablespoons dice smoked salmon
Salt and freshly ground pepper
Melt butter in large saucepan over medium heat and add vegetables. Cook 5 minutes, stirring occasionally or until vegetables are tender crisp.
Add clam juice, milk, thyme and red pepper. Stir well and bring to a simmer. Simmer gently 10 minutes, stirring occasionally until potatoes are tender. Add rest of ingredients and stir well. Cook several minutes more or until mixture is warmed through.
Serve right away.