Manhattan Clam Chowder

Name: Manhattan Clam Chowder
Yield: 6
Ingredients: 1 tablespoon extra-virgin olive oil; 1 large onion, diced; 1 medium fennel bulb, cored and diced, fronds reserved; 4 cloves garlic, minced; 1 teaspoon dried thyme leaves; 1 28-ounce can diced tomatoes; 2 14-ounce cans reduced-sodium chicken broth; 3/4 cup white wine; 1/2 teaspoon freshly ground pepper; 3 1/2 cups diced cooked potatoes (see Tips), preferably red-skinned; 24 littleneck or other small clams, scrubbed; 1 pound chopped or minced shucked clams (see Tips)

Manhattan Clam Chowder was pinched from <a href="http://www.eatingwell.com/recipes/manhattan_clam_chowder.html" target="_blank">www.eatingwell.com.</a>

"There’s long been a feud between Manhattan’s tomato-based clam chowder and the cream-based New England clam chowder. No matter which you prefer, you can’t deny that this easy clam chowder will put dinner on the table before you can finish the debate...."

INGREDIENTS

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1 tablespoon extra-virgin olive oil

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1 large onion, diced

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1 medium fennel bulb, cored and diced, fronds reserved

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4 cloves garlic, minced

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1 teaspoon dried thyme leaves

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1 28-ounce can diced tomatoes

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2 14-ounce cans reduced-sodium chicken broth

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3/4 cup white wine

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1/2 teaspoon freshly ground pepper

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3 1/2 cups diced cooked potatoes (see Tips), preferably red-skinned

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24 littleneck or other small clams, scrubbed

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1 pound chopped or minced shucked clams (see Tips)

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