In a large pot cook bacon until crispy, remove to paper towels to drain. The bacon will be added to the chowder later.

Add clam juice, chicken stock, thyme, cajun seasoning, pepper, lemon juice and hot sauce to the pot. Bring to a boil, then lower to a simmer and cook until potatoes are tender, uncovered, about 10 minutes. Break up cooked bacon into small pieces. I like to use a small food processor for this. Add the bacon and cream to the pot and cook on low for 15 minutes. Now is the time to taste the stock and add additional seasoning if needed.

NOTE, if you want to prepare this chowder in advance than follow directions except do not add the salmon until right before serving. The chowder base can be made a day ahead and kept refrigerated.