Instructions: Today, in the world of cell phones, palmtops and laptop computers, few people have time to make chicken, beef or fish stock from scratch. Fortunately, canned stocks or broths are widely available and should be a part of any quick-cooking pantry.

I use canned chicken stock most often because it is versatile and because it comes in so many variations, including low-fat, fat-free, reduced-sodium, and low-sodium. (Canned stocks can be salty.) Use chicken stock to make quick soups by heating the stock in one pan while you saute vegetables in another. Then combine the two when the stock comes to a boil.

Canned stocks also can be used to make quick sauces. For example, saute floured chicken or veal cutlets in oil or butter, then deglaze the pan with chicken stock (and perhaps some wine) until about half the liquid evaporates and a sauce forms. Beef stock can be used with heartier meats such as beef and lamb.

If youre watching your fat intake, fat-free stocks can be used in place of oil or butter to saute onions, garlic and other vegetables. For example, garlic can be simmered in chicken stock while pasta cooks. Then the cooked pasta can be tossed with the reduced, garlic-flavored stock.

While bottled clam juice or broth is great for making linguine with clam sauce, you dont have to restrict it to clam dishes. I use it in place of fish stock for my 15-minute bouillabaisse. After making a quick tomato sauce with garlic, onions and tomatoes, I add clam juice, fennel and saffron, bring it all to a boil, then add the seafood.

Stocks also can be made from concentrates or pastes in a jar. One advantage pastes have is that you use only what you need, mixed with water. The rest keeps in the refrigerator for months. (I put leftover canned stock in an ice cube tray. Once frozen, the cubes can be popped out and kept in a freezer bag.)

Purists will sneer at clam chowder that is red, but Manhattan clam chowder has its followers. Besides, tomatoes have less fat than the cream used in New England clam chowder.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.