Hawaiian Electric Co.'s new cookbook offers a variety of recipes shared by the company's employees, families and friends. But what makes this volume unique is its celebrity chef section, which includes such recipes as “;Pork Hash”; Loco Moco with Sneaky Fried Rice from Kelvin Ro of Diamond Head Market and Grill, and Crispy Chocolate Chip Cookies from food writer and cookbook author Joan Namkoong.

Many other island chefs and celebrities contributed to “;A Taste to Remember—Volume 5: Featuring Celebrity Flavors.”; The collection also features energy-saving tips for cooking and use of kitchen appliances.

All proceeds from the sale of this cookbook will benefit Aloha United Way. The book sells for $10 at HECO customer service offices, or by mail: Hawaiian Electric Co., Attention: AUW Cookbook (CP15-5V), P.O. Box 2750, Honolulu 96840. Make checks payable to HECO. Add $4.95 shipping for up to two copies, $10.35 for three to 10 copies. Call 543-4811.

Here's a sampling from the cookbook:

STEAMED CLAMS IN BROTH

4 pounds steamer clams
2 tablespoons cornmeal
1/2 pound bacon, chopped
8 cloves garlic, minced
1 small onion, finely diced
4 tablespoons butter
2 cups chicken broth
1 cup water
1 cup dry white wine
Juice of 1 large lemon
1/3 cup chopped Italian parsley
Salt and pepper, to taste
Bread to dip into broth (preferably French baguette)

Place clams in bowl with cold water. Sprinkle cornmeal in water. Refrigerate 1 hour. Rinse and drain clams.

Fry bacon in large pan on medium heat. Add garlic and onion; saute until cooked. Add butter and stir until butter melts. Turn up heat and add chicken broth and water. Bring to boil and add wine.

Turn heat down to medium and add clams. Cover pan and let steam for 5 minutes. Shake pan a few times to move clams around.

Remove from heat. Do not overcook clams. Add lemon juice and parsley. Season with salt and pepper.

Enjoy clams and broth with bread. Serves 8.

Approximate nutritional analysis, per serving (not including salt to taste or bread): 280 calories, 19 g total fat, 8 g saturated fat, 0 mg cholesterol, 65 mg sodium, 550 g carbohydrate, 1 g fiber, 1 g sugar, 14 g protein

COOKIE & COFFEE BROWNIES

1 package (16.5 to 18 ounces) refrigerated peanut butter cookie dough
1 package (19.5 ounces) milk chocolate brownie mix
2 eggs, lightly beaten
1/2 cup cooking oil
1/3 cup coffee liqueur or cooled strong coffee
1 cup semisweet or bittersweet chocolate chips

Preheat oven to 350 degrees. Press cookie dough into bottom of 13-by-9-inch pan; set aside.

In large bowl, combine brownie mix, eggs, oil and liqueur or strong coffee, until just combined. Spread over cookie dough. Sprinkle with chocolate chips.

Bake for 40 minutes or until edges are set. Cool before cutting. Yields 24 bars.

Approximate nutritional analysis, per serving: 300 calories, 15 g total fat, 4 g saturated fat, 25 mg cholesterol, 150 mg sodium, 38 g carbohydrate, 2 g fiber, 19 g sugar, 4 g protein

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For more recipes from Hawaiian Electric Co., visit www.heco.com.