Manhattan Clam Chowder appears as a signature dish in 1 United States cities. See each city's local variant and where to eat it.
Manhattan clam chowder · New York City
Manhattan clam chowder is a tomato-based clam broth with potato, celery and a clam-juice backbone, served at oyster bars across New York City since the 1890s.
The red Manhattan style emerged in late-19th-century clam shacks on Coney Island and the Rhode Island shore, attributed variously to Portuguese fishermen who added tomato to the New England base and to Italian immigrants at Brooklyn's clam houses. The dish was codified at the Grand Central Oyster Bar (since 1913) and at Sloppy Louie's in the South Street Seaport. New England chowder partisans waged a Maine state legislative campaign in 1939 to ban tomato from clam soup; New York ignored the bill and the recipe stuck. The Oyster Bar still serves a daily Manhattan and a daily New England side by side, no preference declared.
Where to eat in New York City:
- Grand Central Oyster Bar
- Maison Premiere