Salmon and Wild Rice Chowder

Name: Salmon and Wild Rice Chowder
Ingredients: 2 tablespoons butter; 1 shallot, finely chopped; 3/4 cup minced leek, white and light green part only; 2 cloves garlic, minced; 1/2 cup diced celery; 1/2 teaspoon minced fresh thyme; 1 1/2 tablespoons flour; 3 (8 ounce) bottles clam juice or 24 ounces fish stock; 2 tablespoons chopped sun-dried tomatoes, reconstituted in warm water (measurement before reconstituting); 1 cup cooked wild rice; 1/3 lb salmon, cut into 3/4 inch pieces; 1 cup heavy cream; 2 tablespoons chopped fresh basil; 1 dash Tabasco sauce; salt; white pepper, to taste