How do Manhattan and New England Clam Chowders differ?

The experience of ordering clam chowder can vary significantly depending on where you are in the country. Fans of the Manhattan variety might assert it's the authentic version of the soup, while New Englanders would much rather set foot in Yankee Stadium than try it. Manhattan and New England clam chowders are some of the most debated dishes in American cuisine. To understand their rivalry, it’s important to grasp what makes each of them unique.

A chowder is a dish that falls somewhere between a soup and a stew, with chunky ingredients like seafood and potatoes floating in a savory liquid. Some definitions of chowder specify that it must be creamy, which is a key feature of the New England style. This regional specialty is typically made with clams, celery, onions, potatoes, and sometimes cured pork in a rich, creamy base. The recipe is thought to date back to the 17th century, when French sailors visiting New England used local ingredients to recreate the hearty soups they enjoyed back home. The similarity between 'chowder' and the French word 'chaudière' (meaning 'cauldron') supports this origin story.

One of the defining features of New England clam chowder is the use of milk or cream. The second distinguishing factor is what it lacks: tomato. Manhattan clam chowder shares many of the same ingredients as its New England counterpart, but it’s made with a thinner, tomato-based broth, often containing chunks of tomato. While some versions of the story trace its origin to Rhode Island and Brooklyn, the New York City borough of Manhattan ultimately gave its name to this variation.

The red variant is seldom found north of the Long Island Sound, but its mere existence has caused frustration among some New Englanders. Back in 1939, a Maine legislator proposed a law that would have banned tomato-based chowder in the state. Although the bill was never passed, the two chowders later faced off in a cook-off in Maine's capital to determine which was superior. (The soup with the home-field advantage claimed victory.)

While not as easy to find, other clam chowders beyond these two types do exist. Rhode Island clam chowder features a clear broth, while Connecticut's version combines the tomato-based Manhattan style with the creamy texture of New England chowder, resulting in a pinkish hybrid. Despite the variety, New England chowder remains the most popular and widely available, making it the safest bet for ordering around soup connoisseurs.