Smoky Salmon-Clam Chowder

• 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

1. Melt butter in a Dutch oven over medium-high heat; add onion and celery, and saute 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.

butter, onion, celery, flour, clam juice, fish, milk, red potatoes, carrot, salmon, mozzarella cheese, salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/smoky-salmon-clam-chowder (may not work)