i've mentioned this here before but, both are actually recipes from the northeast u.s., new england style (creamy white-ish) being the original one. somewhere along the way, sailors, probably from portugal or spain, added tomatoes to the mix and reduced or eliminated the cream from the recipe. it's easier to keep tomatoes fresh on a ship than it is to keep cream, i guess.
having been horrified at the adulteration of their signature dish, new englanders procalimed it "manhattan style" chowdah, thumbing their collective noses at it as they do all things new york.
all i have to say is "go yankees"!!!!
actually, i prefer new england style, so long as the cream is fresh. the best i've ever had was at a small restaurant on killington mountain in vermont called max's place. they supposedly used fresh vermont cream, and a new batch was made each day for freshness.
in nomine patri, et fili, et spiritus sancti.
Meh nom eh noh...doot dooooo do do do.