Diff between Manhattan & New England Clam Chowder?

[Chopstix]

I've always wondered about this. Can anyone enlighten me? Thanks!

[GB]

About 200 miles

Manhattan has tomatoes. New England does not.

[kimbaby]

new england has a sauce primarily made of milk...
where has mnhatten has a tomatoe base...

[buckytom]

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.

[Robo410]

start with bacon onion garlic, maybe carrot, clams and their juices and potatoes.
then think Long Island farms and go tomato and complimentary herbs for Manhattan
then think New England and dairies and add whole milk (not too far from half and half) for New England. Maybe some parsley from the garden (and a touch of Thyme if you are real adventurous.)

Now those glue based things they call chowder have a heritage from the 70s of thicker is better so add flour. But the region is strickly diner and buffet, not geographical.

[Chopstix]

Thanks folks! Enlightening... I didn't know which one to order the last time I was in the States and both soups were on the menu.

[Dove]

Smarty Pants GB!
LOL....

[auntdot]

Grew up in NYC and my mom made the best Manhattan style chowder on the face of the planet.

Then lived in New England for a while and fell in love with their product.

Find the cream in the New England style makes the stuff a bit less acidic than the Manhattan style.

But love them both, and what I will order depends upon my mood at the moment.

[BreezyCooking]

I like both, but for some reason prefer the New England style in the winter; the Manhattan style in the summer.

[Chopstix]

And then I recently came across Boston Clam Chowder too. So what's the diff?!