For Sauce

Combine clam juice, shallot, chicken broth, white wine, garlic, Cajun seasoning and pepper in saucepan heat to boiling and reduce to about 1/2 cup, strain mixture to remove solids and save liquid

Season salmon with salt and pepper , melt the butter in a large skillet, sear salmon in butter just a minute or two on each side depending o how thin you cut them, remove to a plate, cover to keep warm

Add reserved reduced sauce to pan salmon was cooked in, add cream and cook until desired thickness, 5- 10 minutes, add chives, and hot sauce pour sauce over salmon

Great served with crusty bread for dipping in the sauce!