In a pot, sauté celery, onion, and garlic in butter on medium heat until onions are translucent. Add the salt, pepper, thyme, bay leaf, smoked salmon and clam meat to this mixture. Sauté for another 3-5 minutes or until all the ingredients are hot. Remove from the pot and set it aside.
In the same pot, add potatoes, celery root, water and heavy cream. Bring ingredients to a simmer and cook for 10 minutes or until the diced roots are tender. Once tender, purée all ingredients, while hot.
Pour the hot purée mixture back into the pot, add the rest of the ingredients that were first sautéed, mix it together well. Taste! Add Tabasco at this time if you want to give it a little kick! If you’re not looking for heat, a little fresh lemon zest and juice will go a long way!