Smoky Clam Chowder

2 tablespoons butter

1 1/2 cups cubed potatoes (1/2-inch)

1 cup chopped each celery, onion and carrots

1 (8-ounce) bottle clam juice

2 cups milk

Pinch of dried thyme, crumbled

Pinch of crushed red pepper flakes

2 (6.5-ounce) cans chopped clams, with juice

1 cup heavy whipping cream

2 to 3 tablespoons dice smoked salmon

Salt and freshly ground pepper

Melt butter in large saucepan over medium heat and add vegetables. Cook 5 minutes, stirring occasionally or until vegetables are tender crisp.

Add clam juice, milk, thyme and red pepper. Stir well and bring to a simmer. Simmer gently 10 minutes, stirring occasionally until potatoes are tender. Add rest of ingredients and stir well. Cook several minutes more or until mixture is warmed through.

Serve right away.