description Manhattan Clam Chowder Overview
Manhattan clam chowder is a tomato-based variation of traditional clam chowder that gained prominence in New York during the late nineteenth century. Unlike New England clam chowder, which uses milk or cream, this version features a clear broth made with tomatoes, potatoes, onions, and clams. It is a staple of regional American cuisine, particularly along the East Coast.
help Manhattan Clam Chowder FAQ
What makes Manhattan clam chowder different from New England clam chowder?
Manhattan clam chowder uses a tomato-based broth, while New England clam chowder is thickened with milk or cream. Manhattan versions commonly include tomatoes, potatoes, onions, and clams.
Why is it called Manhattan clam chowder?
The name identifies the New York style of clam chowder rather than a creamy New England recipe. The tomato-based version became associated with Manhattan and New York cooking in the late nineteenth century.
Does Manhattan clam chowder contain cream?
Traditional Manhattan clam chowder does not rely on cream or milk. Its clear or lightly thickened broth gets its color and acidity from tomatoes.
What ingredients are usually found in Manhattan clam chowder?
Common ingredients include clams, tomatoes, potatoes, and onion. The broth is usually lighter and more tomato-forward than the dairy-based broth in New England clam chowder.
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