Fish Chowder

Ingredients

* 1 (14.5 ounce) can diced tomatoes
* 3 stalks celery, chopped
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* salt and pepper to taste
* 1/2 pound frozen salmon or cod fillets

Directions

1. In a medium sized stock pot place undrained tomatoes, celery, oregano, basil, salt and pepper. Bring to a boil over medium heat.
2. Place frozen fish fillets in pot. Reduce heat and cook for 10 to 15 minutes. Cook until mixture is heated through and fish is opaque and flaky. Thin with a little water if desired.

Teresa's Clam Chowder

2 cans clams
2 cups diced potatoes
2 cups diced soyota
1 cup butter
3/4 cup flour
1 quart milk
1 quart cream
2 TBS vinegar
1/2 tsp supar
1 1/2 tsp salt
dash of pepper

Put veggies in skillet. Drain clam juice on veg (if it doesn't cover veggies add water just to cover). Cook veggies until tender (15 min). While cooking in a large pot melt butter. Add flour, stirring until smooth. Add milk and cream. Stir until very thick. Add cooked veggies and clams. Add seasonings. Cook to desired temperature.

Quick Shrimp

Another one I got from Mom at some point...

2 TBS butter
1 pound salad shrimp
1 TBS minced onion
2 TBS basil
1/4 cup fresh parmesean

Melt butter, add shrimp and onion and cook. Add basil, mix well.
Serve over pasta (angel hair would be my preference).