Clams Catalina

Combine 1 can (7 or 10 1/2 oz.) minced or whole clams (or oysters), well drained; 3 anchovy fillets, chopped; 3 tbsp. chopped green pepper; and 1 pimiento, chopped. Spoon into 4 sea food shells. Top each with 1/2 strip bacon, if desired; broil under medium heat 3 minutes, or until bacon is crisp.

Sea Fare Chowder

1 can condensed cream of tomato soup

1 can condensed cream of mushroom soup

1 1/2 cups milk

1 can (1 lb. 4 oz.) white potatoes, drained and cut in quarters

1 can (8 oz.; 1 cup) peas, drained

1 can (7-8 oz.) tuna or salmon, drained and flaked

1 can (6 1/2 oz.) crab meat, drained and flaked

2 tbsp. grated onion

1 cup (1/2 pt.) light cream

Blend tomato soup, mushroom soup and milk. Add potatoes, peas, tuna (or salmon), crab meat and onion; heat well, but do not boil.

Patio Salad

Combine 1/2 cup wine vinegar, 1/4 cup salad or olive oil, 1 1/2 tsp. salt, 1/2 tsp. paprika and 1 clove garlicÈ™ pour over 1 can (1 lb.) green beans, drained; cover; chill. To serve, remove garlic; drain beans, reserving dressing. Arrange beans and cabbage on plates; garnish with ripe olives.

Golden Fruit Pie

1 envelope unflavored gelatin

1/4 cup cold water

1 can (1 lb.) fruit cocktail

1/4 cup sugar

1 can (6 oz.) frozen orange juice concentrate undiluted

3 egg whites

1 baked 9-inch pastry shell

toasted silvered almonds

Sprinkle gelatin over cold water; let stand 5 minutes. Drain fruit cocktail, reserving syrup. Measure 3/4 cup syrup, adding water if necessary; bring to boil. Pour over gelatin; add sugar; stir until gelatin and sugar are dissolved. Blend in orange juice or beverage concentrate; chill until thick and syrupy. Beat egg whites until stiff but not dry, using hand or electric beater; beat in gelatin mixture thoroughly; chill until almost firm. Fold in drained fruit; turn into cooled pastry shell; chill until firm. Garnish with almonds.