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1
Place all the ingredients in a blender and process, stopping the blender to scrape down the sides often, until a smooth paste has formed.
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2
Melt 2 tablespoons of the butter in a large saucepan over medium heat.
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3
Add the onion and cook until softened, about 5 to 8 minutes.
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4
Add the carrot, celery, potato, and measured salt and pepper and cook, stirring occasionally, until the vegetables are just starting to soften, about 5 minutes.
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5
Add the clam juice and wine and bring to a boil over high heat.
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6
Reduce the heat to medium to maintain a brisk simmer and continue cooking until the liquid is reduced by about half, about 20 minutes.
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7
Add the cream and milk, return to a boil, then reduce the heat to medium low and simmer until the vegetables are tender, about 12 minutes.
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8
In a small bowl, combine the remaining 1/2 tablespoon butter with the flour, using your fingers to form a smooth paste.
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9
Press the paste into the wire loops on the bottom of a whisk and whisk into the chowder until dissolved and evenly dispersed.
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10
Season the salmon with salt and pepper, add it to the chowder, and continue to simmer until the salmon is just cooked through, about 4 minutes.
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11
Remove the chowder from heat and stir in the Tabasco and lemon juice.
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12
Taste and season with additional salt, pepper, Tabasco, and lemon juice as needed.
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13
Divide the chowder among serving bowls and top with a spoonful of cilantro pesto.
