Mo's Clam Chowder

Ingredients
1 51 oz can of chopped Sea Clams
3 1/2 cups clam nectar drained from the Clams, add water if needed
4 cups diced russet potatoes, about 1/2"
1 cup diced yellow onion
1 cup ground or finely diced bacon
4 1/2 cups whole milk
4 T. flour
1 tsp. Salt
1/4 tsp. pepper
Directions
* Drain clams and set aside.
* Saving the nectar to make 3 1/2 cups (add water if necessary). Place in 4-quart pot.
* Add potatoes and salt and pepper. Bring to a boil and turn to low heat to cook potatoes until soft but not mushy. (About 7 min)
* In a medium sized skillet, over medium heat, start browning the bacon stirring to brown evenly. Watch not to burn. When the bacon begins to get a little crispy and has rendered its fat, add the onion and continue stirring until onion is clear.
* Add 1 T. butter or margarine to bacon and onions deglaze the skillet. Add the flour and stir constantly to incorporate.
* Add chopped clams to potatoes and milk to the pot. Heat to VERY hot. Do NOT boil.
* Bacon and onion roux mixture should be bubbling, add to potato and clam pot and stir to mix well with wood spoon.
This will become thick and creamy. If too thick, thin with a little milk or cream. Correct seasoning if needed.
Chowder is very good made a day ahead and reheated in a double boiler or crock pot, thin with whole milk or cream.
To dress up your chowder add shrimp or crab to the top and enjoy.

Easy Baked Tilapia

5oz Tilapia Fillet
1/4 of a small Onion
2 cloves of Garlic
1/2 lemon
Red Pepper Flakes

Dice onion, place in baking dish.
Place fillet over onion, sprinkle garlic and red pepper over
Squeeze lemon over.
Bake in over at 375 for 20 minutes. Or until the fish is flaky.

Spicy Italian Shrimp

1 lb uncooked shrimp
1 fresh red Chili pepper-chopped
Olive oil
Salt & pepper
Juice of 1 lemon
1 fresh red Chili pepper-chopped
3-4 garlic cloves crushed
Oregano
Fresh basil torn
(Best prepared if sits refrigerated overnight.)

Peel and devein shrimp. Use enough olive oil to lightly cover. Add the rest of the ingredients.
To cook: Place under a preheated boiler (15 minutes preheated) about 4 inches from elements. Cook about 5 minutes, then remove and turn shrimp. Cook for another 5 minutes.
Serve with fresh toasty bread.

Shrimp Marinated in Lemon

1 pound small cooked shrimp (leave the tails on when making as an antipasto)
4 T extra-virgin olive oil
4 tsp fresh lemon juice
1 T grated lemon peel
1 tsp sugar
1 T Dijon mustard
2 garlic cloves, crushed
1 T parsley, chopped
1 T oregano, chopped

Mix all ingredients, except shrimp, in a bowl. Place shrimp in a resealable bag or glass bowl. Pour marinade over shrimp. Allow to marinate for 2 to 3 hours. Serve on a bed of lettuce.

Firecracker Salmon

Recipe for 2 Servings

• 2 (4 ounce) fillets salmon
• 2 tablespoons peanut oil
• 1 tablespoon soy sauce
• 1 tablespoon balsamic vinegar
• 1 tablespoon green onions, chopped
• 3/4 teaspoon brown sugar
• 1/2 clove garlic, minced
• 1/4 teaspoon ground ginger
• 1/2 teaspoon crushed red pepper flakes
• 1/4 teaspoon sesame oil
• 1/8 teaspoon salt

1. Place salmon fillets in a medium, nonporous glass dish. In a separate medium bowl, combine the peanut oil, soy sauce, vinegar, green onions, brown sugar, garlic, ginger, red pepper flakes, sesame oil and salt. Whisk together well, and pour over the fish. Cover and marinate the fish in the refrigerator for 4 to 6 hours.

Option 1: Grill

1. Prepare an outdoor grill with coals about 5 inches from the grate, and lightly oil the grate.
2. Grill the fillets 5 inches from coals for 10 minutes per inch of thickness, measured at the thickest part, or until fish just flakes with a fork. Turn over halfway through cooking.

Option 2: Stove
Preheat oven to 400*. Place dish in oven and cook for 20-30 minutes.