No Need to Clam Up

DEAR SOS: I was in San Francisco with friends, and the clam chowder at Tarantino’s was so good we ordered another bowl. When my mother flew up the next day, I took her there especially for the chowder lunch. She suggested I write for the recipe. I’m hooked. Please help.--JEFF

DEAR JEFF: Tarantino’s chef, John Acquistapace, came through. We’re hooked, too.

TARANTINO’S BOSTON CLAM CHOWDER

2 cups chopped clams with juice

2 medium baking potatoes, cut in small cubes

4 stalks celery, cut in small cubes

1 medium onion, diced

1 medium leek, diced

1 tablespoon dried thyme

1 teaspoon dried dill

2 tablespoons clam or fish bouillon powder, optional

2 teaspoons chicken bouillon powder

1 clove garlic, minced

2 cups clam juice

1 3/4 cup whole milk

1/2 cup cold water

2 3/4 cups heavy whipping cream

1/4 cup oil

1/4 cup flour

Combine chopped clams, potatoes, celery, onion, leek, thyme, dill, clam or fish bouillon, chicken bouillon, garlic, clam juice, milk and water in large saucepan. Bring to boil. Reduce heat and simmer until vegetables are tender, but still firm. Add whipping cream and bring again to simmer.

In small skillet, heat oil and stir in flour to make roux. Cook until pale golden in color. Gradually stir some of the liquid from soup into roux until watery. Return flour mixture to soup and cook and stir until soup thickens. If thinner soup is desired, add more broth, milk or cream. Simmer 30 minutes or until soup is cooked through and thickened.

Makes 8 servings.

Each serving contains about:

650 calories; 640 mg sodium; 194 mg cholesterol; 53 grams fat; 26 grams carbohydrates; 21 grams protein; 0.94 gram fiber.

The Comeback Cake

DEAR SOS: My recipe for Chocolate Pudding Cake dates to the early ‘60s. I think it is the one being sought by one of your readers.--C.J.

DEAR C.J.: You may be correct. The cake with the pudding on top is a old-timer well worth a comeback.

C.J.’S CHOCOLATE PUDDING CAKE

1 cup brown sugar

1/2 cup cocoa

2 cups cold water

12 large marshmallows, quartered

1 (1-pound, 2-ounce) package chocolate cake mix

1 cup broken walnuts

Sprinkle brown sugar and cocoa in bottom of greased 11x13-inch cake pan. Add water and marshmallows. Prepare cake mix according to package direction and pour over sugar-water mixture. Sprinkle with chopped nuts. Bake at 350 degrees until cake springs back when lightly touched, 40 to 45 minutes. Serve warm with whipped cream, if desired.

Makes 6 to 8 servings.

Each serving contains about:

639 calories; 816 mg sodium; 0 mg cholesterol; 21 grams fat; 112 grams carbohydrates; 8 grams protein; 1.32 gram fiber.

Also From S.F....

DEAR SOS: In San Francisco I tasted a dish called Joe’s Special made with egg and spinach and wondered if you had the recipe.--KAY

DEAR KAY: Joe’s Special, a very popular dish during the ‘50s and ‘60s, is still a great California classic.

JOE’S SPECIAL

1/2 pound ground beef

1/2 cup chopped onion

1/2 pound spinach, cooked in water, drained and chopped, or 1 (10-ounce) package frozen chopped spinach, thawed

1 egg

Salt, pepper

Brown ground beef with onion in skillet, stirring with fork to break any clumps into very small pieces. Add spinach. Stir vigorously to mix well with ground beef, about 15 seconds. Break egg into pan on top of beef and spinach. Stir vigorously with fork while cooking to blend egg into mixture. As soon as egg is cooked, season to taste with salt and pepper and serve.

Makes 1 serving.

Each serving contains about:

554 calories; 478 mg sodium; 340 mg cholesterol; 40 grams fat; 8 grams carbohydrates; 37 grams protein; 0.47 gram fiber.

* Note: For variation, add a handful of sliced mushrooms (about 3/4 to 1 cup) to pan to brown with ground beef).