1 Tablespoon Fresh Thyme Leaves (Removed From Stem)
Cracked Pepper and Salt As Needed To Your Taste
In a medium sized pot sauté the garlic, onions and red bell pepper in oil until golden brown.
Next add the broth to the pot, and use an immersion blender. Blending until only small chunks of onion and bell pepper remain. If you don’t have an immersion blender, you can pour the contents of the pot into your stand blender and accomplish the same task.
Retain a cup of the mixture to create your roux that will thicken the soup. The oil used to sauté the vegetables and the natural fats in the broth will be enough to create a roux without additional oil. Combine with 4 tablespoons flour, using a fork or whisk to remove any clumps.
Bring the pot to a slow boil, and pour the prepared roux into the pot while whisking, to prevent clumps and properly combine.
Add the potatoes to the pot and cook until soft.
At the very last add the fresh thyme, heavy cream, clams and salmon. Cook an additional 3-5 Minutes to heat the cream and infuse the flavors of the soup.