INGREDIENTS:

• 4 tablespoons butter
• 2 cups chopped scallions, white and green parts (about 2 bunches)
• 2 yellow bell peppers, diced
• 5 cups fish stock, clam juice, or chicken broth
• 4 cups peeled, diced russet or Yukon gold potatoes (about 4 medium)
• 1 ½ pounds skinned salmon fillet, cut into 1-inch pieces
• 1/3 cup coarsely chopped fresh dill
• 1 cup heavy cream

DIRECTIONS:

1. In a large heavy-bottomed pot, melt butter over medium heat. Add scallions and peppers and cook, stirring, until softened, about 5 minutes. Add stock and potatoes and simmer until potatoes are tender, 10 to 15 minutes.

2. Purée 2 cups of the soup in a blender until smooth, and return to pan. Add salmon and simmer until just cooked through, about 5 minutes. Stir in dill, cream, and salt and pepper to taste.

3. Add clams to soup, and cover pot. Every minute or so, using tongs, remove any opened clams, transferring them to a bowl. After 15 minutes, remove and discard any unopened clams.

4. Remove and chop clam meat, discarding shells, and add to chowder with any juices. Add cream and pepper to taste, and bring to a simmer. Stir in salt pork and serve chowder sprinkled with parsley.

SERVES 4 TO 6