3 tb Butter
1 c  Leeks; julienned
1 lb Yams; peeled diced medium
1 lb Potatoes; peeled diced
-medium
1 1/2 c  Clam juice
1 c  Frozen corn
12 oz Fresh salmon; diced medium
1 qt Heavy cream
1 qt Milk
1 ts Worcestershire Sauce
1 ts Tabasco sauce

In a large saucepan place the butter and heat it on medium high until it
has melted. Add the leeks and saute them for 4 to 6 minutes, or until they
are tender.

Add the yams and the potatoes, and saute them for 3 to 4 minutes, or until
the butter is absorbed.

Add the clam juice and simmer the mixture for 10 to 15 minutes, or until
the yams and potatoes are almost cooked.

Add the corn and the salmon and stir them in.

While stirring constantly, pour in the heavy cream and milk blend them in
well.

Add the Worcestershire Sauce and the tabasco sauce, and stir them in.

Remove the soup from the heat and set it on top of a saucer so that it
rapidly cools to room temperature.

Reheat the soup before serving it.

FIL