Melt for Your Clam Dip :...

HOT CLAM DIP

1 (8-ounce) can minced clams

2 tablespoons butter

2 tablespoons minced onion

2 tablespoons catsup

Few drops hot pepper sauce

1 cup diced sharp Cheddar cheese

2 tablespoons chopped ripe olives

1 teaspoon Worcestershire sauce

1 loaf French bread, optional

Drain clams, reserving 1 tablespoon liquid. Melt butter in skillet, add onion and cook until tender, but not brown. Add clams, reserved liquid, catsup, hot pepper sauce, cheese, olives and Worcestershire sauce. Cook until cheese is melted. Serve in chafing dish with tortilla chips.

To bake in bread loaf, cut horizontal slice from top of short French loaf. Hollow out and pour clam mixture in cavity. Top with cut bread slice, wrap in foil and bake at 375 degrees until cheese melts and bread is hot, 15 to 18 minutes.

Makes 4 to 6 servings.

Each of 6 servings contains about:

220 calories; 388 mg sodium; 64 mg cholesterol; 16 grams fat; 4 grams carbohydrates; 15 grams protein; 0.07 gram fiber.

A Shot of Southwestern

DEAR SOS: I would love the recipe for the delicious Southwestern Chicken Fettuccine served at Shakers restaurant in South Pasadena.

--CHRIS

DEAR CHRIS: You have it now. The addition of tequila, Shakers says, gives this basic fettuccine its Southwestern name. The restaurant serves the fettuccine with garlic toast.

SHAKERS SOUTHWEST CHICKEN FETTUCCINE

ALFREDO SAUCE

1/4 cup grated Parmesan cheese

2 cups half and half

1/2 cup butter

3/4 tablespoon minced garlic

1/2 teaspoon white pepper

1/4 teaspoon salt

3/4 cup whipping cream

Combine Parmesan cheese, half and half, butter, garlic, white pepper, salt and whipping cream in blender and mix until smooth. Turn into saucepan, bring to boil and simmer 1 minute.

CHICKEN

1 small red onion, sliced

1 small green bell pepper, sliced

1 teaspoon chopped cilantro

2 1/2 tablespoons tequila

2 1/2 tablespoons soy sauce

1 boneless chicken breast half (about 6 ounces), cooked and shredded

1 pound fettuccine, cooked

Blanch onion and bell pepper in hot water to soften. Bring Alfredo Sauce to boil. Add cilantro, tequila and soy sauce. Add blanched pepper, onion and shredded chicken. Heat through. Pour over cooked fettuccine.

Makes 8 servings.

Each serving contains about:

537 calories; 612 mg sodium; 104 mg cholesterol; 29 grams fat; 48 grams carbohydrates; 18 grams protein; 0.28 gram fiber.

Send requests to Culinary SOS, Food Section, Los Angeles Times, Times Mirror Square, Los Angeles, CA 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.