11/4/09: Tilapia and Clam Chowder Sauce

One of the staples I try to always have on hand is a bag of frozen, breaded Tilapia. By itself, Tilapia isn't the most spectacular of fishes, but it is mild, easy to cook, and easy to spice up.

This week, I made a sauce for it out of clam chowder and some other ingredients:

Clam Chowder Sauce:

1 large can chunky new england clam chowder (Campbells hearty soups or chunky soups works well here)

1 cup shredded cheese (I use an italian cheese blend, but anything will work depending on the flavor you like)

Worcestershire Sauce to taste

Hot Sauce to taste

Garlic salt to taste

Pour the clam chowder, the garlic salt, Worcestershire Sauce and Hot Sauce into a saucepan, and heat over medium heat until warm. Add the cheese, and stir. Reduce heat to low and allow to simmer until the cheese is completely melted into the sauce.

Prepare this a few minutes before the Tilapia is finished, and then spoon the sauce over the fish.

Side Dish Recommendations: Peas, pasta with garlic and olive oil, green beans in oil and vinegar