The debate over the merits of creamy New England and tomato-based Manhattan clam chowders will probably continue forever. For those who enjoy a tomato broth, always or occasionally, here's a new variation on the New York City-style, made with tender white fish and Italian sausage.
2 hot or sweet Italian sausages, casings removed
In a large soup pot, cook sausage in oil, stirring frequently to break into bite-size pieces, until sausage just begins to brown, about 5 minutes. Stir in the onions; cook until soft, about 5 minutes. Add potatoes, clam juice, diced tomatoes with juice, water, and thyme. Bring to a boil over high heat; then reduce heat to medium and cook, stirring occasionally, until potatoes are just tender, about 10 minutes. Reduce heat to low; stir in fish. Cook until fish is just firm and opaque, about 5 minutes. Stir in parsley. Season with salt and pepper to taste.
Yield: Makes about 10 cups
©Oso Sweet Onions