Smoky Salmon-Clam Chowder

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Coastal Living


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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

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