Street View Street Food
Manhattan
Clam Chowder
History
Manhattan clam chowder has red broth, which is tomato-
based. The addition of tomatoes in place of milk was initially
the work of Portuguese immigrants in Rhode Island, as
tomato-based stews were already a traditional part of
Portuguese cuisine.
In the 1890s, this chowder was called “Fulton Fish Market
clam chowder” and “New York City clam chowder.”
Manhattan clam chowder was referenced in Victor Hirtzler’s
“Hotel St. Francis Cookbook (1919)
Culture
The dish originated in the Eastern United States, but is
now commonly served in restaurants throughout the
country, particularly on Fridays when American Catholics
traditionally abstained from meat. Many regional
variations exist, but the two most prevalent are New
England or “white” clam chowder and Rhode Island /
Manhattan or “red” clam chowder.
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