(from James McNair’s Salmon Cookbook, improved by John PalenskyJ)

3 T butter

2 medium-sized leeks, including tender green portion, cut into very thin julienne

1 large potato, peeled and diced very small

2 C bottled  clam juice

3 C milk

3 C heavy whipping cream

1 lb salmon fillet, skinned, rinsed, dried, and diced into bite-sized chunks

Salt

Freshly ground white or black pepper

 (Ground red pepper is good, too, if you like it. Just a dash. )

1 clove garlic

1 C whole kernel corn, preferably white, and even better if it’s fresh, but canned or frozen will work, too

8 small sourdough French bread loaves, hollowed out to make bowls

PREPARATION INSTRUCTIONS

Melt the butter into a large soup or saucepan over low heat. Add the garlic and leeks. Cook, stirring frequently, till very soft, but not browned, about 8 minutes.

Add the potato to the leeks and stir to coat with the butter. Pour in the clam juice and simmer, uncovered, over low heat for about 15 minutes.

Add the milk and cream and simmer for another 10 minutes.

Add the salmon and corn and simmer another 5 minutes or so, just until the fish and corn are done.

Add salt and pepper to taste (ground red pepper, too, if you like)

Serve immediately in sourdough French bread bowls. A dash of red pepper on top looks pretty.