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servings:

We love Bar Harbor clam juice, which has no salt added and a gentle, briny flavor. It’s a good stand-in for when you don’t want to bother making fish stock (i.e., most of the time).

• 2 Tbsp. unsalted butter
• 4 oz. bacon, chopped
• 1 medium onion, chopped
• 1 medium leek, halved lengthwise, thinly sliced crosswise
• 2 celery stalks, chopped
• 2 bay leaves
• 1 lb. small red potatoes, scrubbed, quartered
• 4 cups no-salt-added clam juice
• 1 lb. hot-smoked trout, skin removed, flesh broken into small pieces
• 1 cup buttermilk, room temperature
• ½ cup heavy cream, room temperature
• Kosher salt, freshly ground pepper
• Trout roe (for serving; optional)

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