There’s long been a feud between Manhattan’s tomato-based chowder and the cream-based New England varieties. The whole thing got so heated that in 1939, the Maine Assembly debated a bill that would have made it a crime to put tomatoes in chowder! No matter which you prefer, you can’t deny that this easy chowder will put dinner on the table before you can debate your preferences

Makes 6 servings, 2 cups each

ACTIVE TIME: 30 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

1 tablespoon extra-virgin olive oil
1 large onion, diced
1 bulb fennel, cored and finely diced, plus 1/4 cup chopped feathery fronds
4 cloves garlic, minced
1 teaspoon dried thyme leaves
3 1/2 cups diced cooked potatoes (see Ingredient Note), preferably red-skinned
2 15-ounce cans diced tomatoes
2 14-ounce cans reduced-sodium chicken broth
3/4 cup white wine
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1 pound minced shucked clams (see Note)

Heat oil in a Dutch oven over medium heat. Add onion, diced fennel, garlic and thyme. Cover and cook, stirring occasionally, until just soft and beginning to brown, 6 to 8 minutes. Stir in potatoes, tomatoes, broth, wine, pepper and salt. Bring to a simmer and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes. Stir in clams, any clam juice and the fennel fronds; cook until just heated through, 1 to 2 minutes.

NUTRITION INFORMATION: Per serving: 319 calories; 4 g fat (1 g sat, 2 g mono); 53 mg cholesterol; 38 g carbohydrate; 25 g protein; 5 g fiber; 604 mg sodium; 1134 mg potassium.

Nutrition bonus: Iron (130% daily value), Vitamin C (90% dv), Selenium (71% dv), Potassium (32% dv), Vitamin A (20% dv), Zinc (17% dv).

2 Carbohydrate Servings

TIP: Ingredient Note: Convenient cooked and diced potatoes can be found in the refrigerated section of the produce and/or dairy department of the supermarket.

Note: Fresh clams, shucked and minced, are available by the pound in the seafood department in large supermarkets. They are superior to canned varieties in both flavor and texture.

How can this clam chowder be diabetic friendly when it is full of potato's? I was told by my doctor to stay away from potato's, pasta, rice, white bread and all of the recipes here are full of all of them. Did I misunderstand my doctor?

Mary Danforth, Smyrna, TN