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New England Clam Chowder

2 tablespoons unsalted butter

1 medium onion, finely diced

2 celery stalks, finely diced

3 tablespoons all-purpose flour

2 cups vegetable stock

2 (10-ounce) cans chopped clams in juice

1 cup heavy cream

2 bay leaves

1 pound potatoes, cubed

Salt and freshly ground black pepper

• Heat the butter in a large pot over medium-high heat.
• Add the onion and celery and cook, stirring occasionally, until softened.
• Stir in the flour; cook 1 minute.
• Add the stock, juice from 2 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine.
• Bring to a simmer, stirring consistently, then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender.
• Add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.;

Crispy Fish Tacos with Jack Cheese and Salsa

2 medium tomatoes, finely diced

½ small onion, finely diced

½ jalapeno, minced

Juice of ½ lime

Fresh cilantro

Salt and pepper

1 cup flour

1 tablespoon Mexican spice mix

2 eggs, mixed with a little water

1 cup panko bread crumbs

3 tilapia filets, cut in half lengthwise

6 fresh flour tortillas

• Add tomatoes, onions and jalapeno to a small mixing bowl. Stir in lime juice.  Season with cilantro, salt and pepper.
• Place flour and spices in a small bowl; mix. Add eggs and bread crumbs to separate bowls.
• Dredge fish in flour, then eggs, and then bread crumbs. Set aside.
• Heat oil over medium heat until temperature reaches 350 degrees.
• Fry fish in batches until crispy and golden. Remove from oil; drain.
• Serve fish in tortillas; top with salsa.

Shrimp with Garlic and Soy Pan Sauce

¼ cup water

3 tablespoons soy sauce

2 tablespoons freshly-squeezed lime juice

2 tablespoons brown sugar

2 cloves garlic, minced

½ teaspoon sesame oil

½ tablespoon cornstarch

1 tablespoon vegetable oil

½ cup julienned carrots

½ cup julienned snap peas

½ pound medium shrimp, peeled and deveined

Salt and freshly ground black pepper

Steamed Rice

• Stir together the water, soy sauce, lime juice, brown sugar, garlic, sesame oil; whisk in cornstarch.
• Season shrimp with salt and pepper.
• Preheat a nonstick skillet over medium-high heat; add the oil.
• Add the vegetables; cook, stirring, for 2 minutes.
• Add the shrimp; saute, stirring, until just cooked through.
• Turn heat down to medium-low; add the sauce ingredients. Cook the sauce until it thickens a little.
• Serve over rice