This year's Super Bowl is shaping up to be the Clash of the Clam Chowders, if you'd like a menu to reflect the match-up.

Patriots fans can boast that the creamy New England version is older. Giants fans can note that the tomato-based Manhattan chowder is more colorful.

Culinary references seem to favor one or the other. The "Joy of Cooking" (Penguin Books, $18) uses the Manhattan style as its main recipe, adding that most New Englanders consider Manhattan clam chowder "an illegitimate child." Hmmm ... sounds like a little trash talking there.

Cook's Illustrated's "American Classics" (Boston Common Press, $29.95) contains two recipes for New England clam chowder but none for the Manhattan version. Maybe the fact that the company test kitchen is located just outside Boston has something to do with that.

Every year, readers ask for ideas on low-calorie Super Bowl fare. This Manhattan chowder fills the bill without screaming "Diet!"

On the flip side, here's the creamy chowder from the old Bratten's Grotto. The restaurant chain is long gone, but the chowder still holds fond memories for many Utahns.

MANHATTAN CLAM CHOWDER

4 teaspoons olive oil
1 1/2 cups chopped fennel bulb
1 onion, chopped
1 carrot, chopped
1 celery stalk, chopped
1 32-ounce carton reduced-sodium chicken broth
1 cup canned no-salt added stewed tomatoes, coarsely chopped, juice reserved
1 8-ounce bottle clam juice
1 large Yukon Gold potato, scrubbed and chopped
1 1/2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried)
1 1/2 teaspoon chopped fresh oregano or 1/2 teaspoon dried
1/4 teaspoon crushed red pepper
1 6 1/2-ounce can minced clams
1/2 teaspoon grated lemon zest
1 teaspoon fresh lemon juice

Heat oil in a large nonstick saucepan. Add fennel, onion, carrot and celery; cook until softened. Add broth, tomatoes and their juice, clam juice, potato, thyme, oregano and crushed red pepper. Bring to a boil. Reduce heat; simmer until vegetables are tender, about 15 minutes.

Stir in clams with their juice, lemon zest and juice. Simmer until heated through (don't let it boil; the clams will be tough). Serves 6.

Nutrition per serving: 133 calories, 4 grams fat, 10 mg cholesterol, 415 mg. sodium, 18 grams carbohydrate, 3 grams fiber, 7 grams protein, 54 mg. calcium. WeightWatchers Points Value: 2. — "WeightWatchers All-Time Favorites" (Wiley, $29.95)

BRATTEN'S CLAM CHOWDER

2 6 1/2-ounce cans of minced clams
1 cup finely diced onion
1 cup finely diced celery
2 cups diced potatoes
3/4 cup butter
3/4 cup flour
1 quart half-and-half cream
1 1/2 teaspoon salt
Pepper to taste

Add vegetables to a large stockpot; drain juice from clams and pour the liquid over vegetables, adding enough water just to cover. Simmer over medium heat until vegetables are barely tender.

Melt butter in heavy saucepan. Add flour, making a roux; blend until smooth. Stir constantly while slowly adding half and half. Cook and stir with wire whisk until thick and smooth. Add vegetables, juice and clams. Heat through. Add salt and pepper. Serves 8. — "Five-Star Recipes From Well-Known Latter-Day Saints"

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