• prep: 35 min
• cook: 0 hr
• total: 35 min

servings:

This Scottish-style chowder is made with smoked salmon, but you can try other hot-smoked fish, like trout or haddock.

• 3 to 4 pounds littleneck clams (about 32), scrubbed
• 2 sprigs thyme, plus leaves for serving
• 2 tablespoons unsalted butter
• 2 medium leeks, white and light-green parts only, halved lengthwise, thinly sliced, washed well, and drained
• 1/4 cup dry vermouth
• 3 stalks celery, cut into 1/2-inch pieces
• 1 pound Yukon Gold potatoes, peeled and cut into 3/4-inch pieces
• 1 cup heavy cream
• 8 ounces hot-smoked salmon (available at specialty stores and some supermarkets), skin removed, cut into 1-inch pieces
• Freshly ground pepper

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