Salmon, Leek and Fennel Chowder with Sizzled Leeks

Ingredients

• 3 bulbs of fennel with stalks and greens
• 4 leeks, white and 1-inch of the green, coarsely chopped
• 3 1 /2 tablespoons olive oil
• 3 cups bottled clam juice
• 2 cups water
• 1/2 cup heavy cream
• Salt and freshly ground black pepper
• 12 ounces salmon fillet, skin and bone removed, 1 /2-inch pieces
• 1 leek, white and 1" green, cut into 1 1/2" long julienne
• 1 cup canola oil