Red clam chowder is a distinct regional variation of the classic American soup, immediately recognizable by its deeply colored, tomato-based broth. This soup is defined by its tangy, non-dairy liquid base, which gives it a lighter consistency compared to the more universally known cream-based versions. The preparation results in a clear broth that foregrounds the briny flavor of the clams and the acidity of the tomatoes.
Defining the Style
The defining attribute of red clam chowder, often called Manhattan clam chowder, is its thin, clear broth made primarily from clam juice, vegetable stock, and a significant amount of crushed, diced, or pureed tomatoes. Unlike its creamy counterpart, this chowder achieves its flavor depth without any milk or cream. This fundamental difference provides a bright, acidic tang that balances the natural salinity of the clams and avoids the heavy viscosity of dairy-thickened soups.
A typical recipe starts with rendering salt pork or bacon, and the rendered fat is then used to sauté a mirepoix of aromatic vegetables. Common inclusions feature diced onions, celery, and carrots, which are more universally present in the red style than in other chowders. While potatoes are included to provide substance, the recipe often incorporates additional ingredients like green bell peppers and garlic. The clam juice and crushed tomatoes are added to the sautéed vegetables, along with herbs such as thyme and bay leaf, and the mixture is simmered until the vegetables soften and the flavors meld into the soup’s characteristic savory and slightly sweet-acidic base.
Origin and Naming Convention
The development of the red chowder style is strongly tied to the mid-Atlantic region and the influx of immigrants in the 19th century. Although the name “Manhattan” clam chowder suggests a New York origin, some historians point to Portuguese fishing communities in Rhode Island as early adopters of the tomato in chowder. These fishermen frequently traveled to the Fulton Fish Market in New York City, which may have helped popularize the tomato-inclusive version in the area.
The use of tomatoes began to appear in published recipes before 1919, differentiating the soup from the dairy-heavy chowders of New England. Italian immigrants settling in the New York area also contributed to the dish’s evolution, as tomatoes were a central component of their cuisine. The “Manhattan” designation likely arose to distinguish this new, red version from the established New England style, effectively identifying its regional popularity. Early names for the soup included “Coney Island Clam Chowder” or “Fulton Market Clam Chowder,” but the “Manhattan” label became the common convention by the 1930s.
How It Differs from Other Chowders
The New England chowder is defined by its rich, opaque, cream- or milk-based broth, often thickened with a roux or flour. This dairy base yields a heavy, velvety texture and provides a distinct richness and mild, savory flavor that contrasts sharply with the red chowder’s tang.
In contrast, Rhode Island clam chowder, sometimes called clear chowder, uses a water- or clam-juice base that contains neither cream nor tomato. This style is the most clam-forward, with its thin, translucent broth emphasizing the briny, oceanic flavor of the shellfish.
Red chowder sits between these two, sharing the dairy-free characteristic of the Rhode Island version while introducing the sweet acidity of the tomato base. The tomatoes provide a vibrant color and a tangy, slightly acidic flavor that is absent in both the rich New England chowder and the purely savory Rhode Island variant.