Red Potato and Salmon Bisque

8 ounces bottled Clam Juice

2 cups Chicken Broth

1 cup Milk

3/4 pound Red Potatoes, grated with skin

2 tablespoons Grated Carrot

1 tablespoon Grated Onion

1 Bay Leaf

1 tablespoon Paprika

1/2 pound Salmon, all skin and bones removed

2 tablespoons Sherry

1 cup Heavy Cream

Combine the first eight ingredients and and bring to a simmer-DO NOT BOIL. Add salmon and simmer until potatoes and carrots are tender, approximately 15 minutes. Remove half of the salmon and set aside. Let bisque cool slightly and puree in a blender or food processor in small batches. Bring the bisque back to a simmer. Flake and add reserved salmon. Add sherry and combine thoroughly. Add heavy cream, stir and heat thoroughly but do not boil.