Step 1

In a large pot over medium heat, cook the bacon until crispy, stirring occasionally. Add the onion and celery. Cook, stirring occasionally, until softened, 3-4 minutes. Add the garlic and cook and stir for 30 seconds.

Step 2

Add the flour and stir to evenly disperse it. While stirring, slowly pour in the clam juice. While continuing to stir, add the milk. Then add the potatoes, bay leaf, salt, and pepper.

Step 3

Increase heat to medium-high and bring to a gentle simmer, stirring often. Immediately reduce heat to low and cook, stirring occasionally, until potatoes are tender, about 12-15 minutes.

Step 4

Stir in the salmon and the dill. Cook, stirring occasionally, until the salmon is opaque and flaky throughout, about 3 minutes. Note that the safe internal temperature for cooked salmon is 145°F. Taste and add more salt and pepper, if desired.

Step 5

Ladle soup into bowls and serve with hot sauce and oyster crackers on the side.