1. Prepare the pastry dough and refrigerate. Measure out 1/2 cup of the clam liquor, adding water if necessary. In a 12-inch nonstick skillet, melt the butter over moderate heat. Add the onion and saute for 5 minutes or until soft. 2. Whisk in the flour and... - 34.9218

1. Prepare piecrust mix, or make pastry from your own favorite two-crust recipe. Roll out half to a 12-inch round on a lightly floured pastry cloth or board; fit into a 9-inch pie plate. 2. Beat eggs well in a medium-size bowl; measure 1 tablespoon into a cup... - 34.5662

GETTING READY 1. Prepare the piecrust mix according to label instruction or use a ready two-crust pastry dough. 2. Roll out half the dough on a flour dusted surface into to a 12-inch round circle. 3. Use to neatly line a 9-inch pie plate. Trim the edges.... - 44.4523

1. Saute onion in butter or margarine until soft in a large saucepan; add potatoes, salt, basil, pepper and water; cover. Simmer for 15 minutes. 2. Place fish on top of potatoes; cover again. Simmer 15 minutes, or until fish flakes easily and potatoes are... - 31.8813

MAKING 1) In a pan, saute the shallot and lardons or bacon in the melted butter for about 5 minutes until soft. 2) Stir in the wine, potato and 50ml water, then cook covered for 10 minutes, stir occasionally until soft. 3) Tip in the clams, cook covered for... - 40.5886

In a 3-quart saucepan, combine the clams and 2 cups stock. Bring to a boil over high heat, then reduce the heat to medium and simmer for 3 minutes. Remove the clams with a slotted spoon and set aside. Add the potatoes, onions, carrots, celery, parsley, bay... - 46.9918

Heat the oil in a saucepan; saute the onions 10 minutes but do not let brown. Add the fish; cook 1 minute. Add the clam. - 33.9451

MAKING 1) Combine together the clams and 2 cups of stock in a 3-quart saucepan. 2) Over high heat, bring the mixture to a boil. Reduce the heat to medium and gently simmer for about 3 minutes. 3) Use a slotted spoon to take the clams out. Set aside. 4) To the... - 46.6353

In heavy saucepan over medium heat, slowly fry pork until crisp and golden brown. With slotted spoon, remove pork and set aside. To fat in saucepan, add onions and celery; cook until softened. Add potatoes, salt, pepper and stock. Drain clams and reserve... - 46.9039

Measure thickness of fish. Cut fish into 1-inch pieces. Cover and refrigerate the fish till needed. In a medium saucepan stir milk into clam chowder. Stir in apple, curry powder, and lemon juice. Bring almost to boiling. Carefully add fish to soup... - 33.1059

1. Fry the bacon in a small skillet over moderate heat until crisp and golden, about 5 minutes. Drain on paper towels. 2. In a large nonreactive saucepan or casserole, combine the milk and clam juice with 1 cup water. Add the celery, onion, carrot, potatoes,... - 32.6533

1. In 5-quart Dutch oven, cook bacon over medium heat until browned. Using slotted spoon, transfer to paper towels to drain; crumble. 2. Discard all but 2 tablespoons bacon drippings from Dutch oven. Add carrots, celery, and onion; cook, stirring... - 34.1318

Saute bacon in a large heavy 4- to 5-quart pot until bacon fat is partially rendered. Add onions, and stir-fry until they turn dark yellow. Add celery, carrot, potatoes and parsley. Stir and let mixture heat thoroughly until vegetables begin to be clear on... - 39.8487

Heat oil in a 2- to 3-quart pan over medium heat. Add onion, carrot, parsley, tarragon, and pepper; cook, stirring often, until onion is limp (about 7 minutes). Meanwhile, rinse fish, pat dry, and cut into 1-inch chunks. Set aside. Stir clam juice, tomato... - 41.8221