Cooks in Rhode Island in the late 1800s liked to throw tomatoes into clam chowder. Sometime around the mid-twentieth century, their creation became known as Manhattan clam chowder It resembles New England clam chowder except tomatoes are used instead of milk or cream.
— Read on www.bettycrocker.com/recipes/manhattan-clam-chowder/771eec5b-c386-4af7-9122-b939cb65019d
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