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2 med. sized zucchini
2 tbsp. olive or salad oil
1 lb. shelled or deveined lg. shrimp
1 1/4 tsp. lemon pepper seasoning salt
1/2 tsp. salt

Over medium-high heat in hot oil, cook zucchini, stirring frequently, until zucchini begins to brown and is tender-crisp. With slotted spoon - remove zucchini to bowl. In same skillet, over high heat, cook shrimp, lemon-pepper seasoning salt, and salt, stirring until shrimp are opaque throughout - about 5 minutes. Return zucchini to skillet, heat through.

1 c. onions, finely diced
1 c. celery, finely diced
2 c. potatoes, diced
2-3 cans clams
3/4 c. butter or margarine
3/4 c. flour
1 qt. half and half
1/2 tsp. salt
2 tbsp. wine vinegar
Pepper to taste

Drain juice from clams. Put juice in pot with vegetables. Add water until barely covers vegetables; simmer on medium heat until barely tender. In separate pan, melt butter. Add flour, stirring constantly, until smooth. Add half and half; stir with wire whip until thick and smooth. Put all together. Add salt, pepper and vinegar after heated through.

2 tbsp. butter or margarine
1 lg. onion, chopped
4 c. raw potatoes, cubed 1/4″
1 c. light cream or milk
1 lg. carrot, chopped
4 c. chicken broth
2 tbsp. chopped fresh dill
1 (16 oz.) can whole kernel corn
Optional: 1 c. grated Cheddar cheese

Melt butter in large pan. Add onion, potato and carrot. Cover and cook over very low heat 5-10 minutes. Add broth, salt and pepper to taste. Simmer until vegetables are tender. Remove from heat. Puree 1/2 of mixture or blender or food processor. Return puree to reserve mixture in pan and stir in cream. Add corn; return to heat if necessary. DO NOT BOIL! Serve garnished with cheese, if desired. Note: If dill is not available; the soup’s great without it!.