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
2 teaspoons olive oil
2 Oso Sweet onions (about 1 1/4 pounds), quartered, then thinly sliced
1 pound russet potatoes, peeled, cut into 1/4-inch dice
3 bottles (8 ounces each) clam juice
1 can (14 1/2 ounces) diced tomatoes with juice
2 cups water
1 tablespoon chopped fresh thyme or 1 teaspoon dried leaf thyme
1 1/2 pounds firm white fish, such as cod or haddock, boned and
skinned, cut into 1/2-inch dice
1/2 cup (lightly packed) chopped fresh Italian flat-leaf parsley
1 teaspoon salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste

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