Editing Clam chowder (section)

==Primary variants and styles==

As recipes for clam chowder spread throughout the United States in the 19th and 20th centuries, many regionally developed variants have arisen.

===Manhattan clam chowder===
[[File:Manhattan Clam Chowder 1.jpg|thumb|Manhattan clam chowder has a reddish color from tomatoes.]]
Manhattan clam chowder has a red, tomato-based broth and unlike New England clam chowder there is no milk or cream. Manhattan-style chowder also usually contains other vegetables, such as celery and carrots to create a [[mirepoix]].<ref name=AAA>{{Cite web|url=https://magazine.northeast.aaa.com/daily/life/food-dining/types-of-clam-chowder/|title=The Scoop on Different Types of Clam Chowder|date=2020-02-25|website=Your AAA Network|language=en-US|access-date=2020-02-26|last1=Clark|first1=Molly}}</ref> Thyme is often used as a seasoning.

Many sources attribute its creation to Rhode Island's Portuguese fishing communities who were known both for their traditional tomato-based stews and for their frequent travels to New York City's [[Fulton Fish Market]] during the mid-1800s.<ref name=rimonthly>{{Cite web|url=https://www.rimonthly.com/the-essential-rhode-island-quahog-guide/4/ |title=The Essential Rhode Island Quahog Guide |date=2020-09-01|website=RI Monthly |language=en-US| access-date=2021-06-03}}</ref> While [[Rhode Island]] clam chowder is clear, it was relatively common in Rhode Island for some cooks to add tomato sauce to their chowder. In Rhode Island this style chowder is also frequently referred to as "Rocky Point Clam Chowder"<ref name=RockyPointRecipes>{{Cite web|url=http://rockypointpark.com/index_files/Page533.htm|title=Rocky Point Clam Chowder|website=Rocky Point Recipes|language=en-US|access-date=2021-06-14}}</ref> as it was a popular menu item at the [[Rocky Point Amusement Park]] Shore Dinner Hall since the park opened in 1847.<ref name=bygonefood>{{Cite web|url=http://bygonefoodandrecipes.blogspot.com/2010/01/rocky-point-shore-dinner-hall.html|title=The Rocky Point Shore Dinner Hall|date=2010-01-31|website=Bygone Food and Recipes|language=en-US|access-date=2021-06-14}}</ref>

This chowder was at times called by various names including "Clam Chowder – Coney Island Style" (1893).<ref name="whitehead">{{cite book |last1=Whitehead |first1=Jessup |title=Cooking for Profit |date=1893 |page=98 |publisher=The author |url=https://books.google.com/books?id=UDhEAAAAYAAJ&dq=coney+island+chowder&pg=PA98}}</ref> Manhattan clam chowder is included in Victor Hirtzler's ''Hotel St. Francis Cookbook'' (1919) and "The Delmonico Cook Book" (1890) as "clam chowder".<ref name=victor2>{{cite book |last1=Hirtzler |first1=Victor |title=The Hotel St. Francis cook book |date=1919 |page=363 |url=https://n2t.net/ark:/85335/m56x03}}</ref><ref name="Filippini">{{cite book |last1=Filippini |first1=Alessandro |title=The Delmonico Cook Book |orig-year=1890 |year=2008|page=152 |publisher=Applewood Books |isbn=9781429011747 |url=https://books.google.com/books?id=O-Z4vHJNZ0UC&dq=delmonico+clam+chowder&pg=PA91}}</ref> The "Manhattan" name is first attested in a 1934 cookbook.<ref name="eater" />

===New England clam chowder===
[[New England]] clam chowder, occasionally referred to as Boston or Boston-style clam chowder,<ref name=victor1>{{cite book |last1=Hirtzler |first1=Victor |title=The Hotel St. Francis cook book |date=1919 |page=84 |url=https://n2t.net/ark:/85335/m56x03}}</ref> is a milk- or cream-based chowder, and is often of a thicker consistency than other regional styles. It is commonly made with milk, butter, potatoes, salt pork, onion, and clams.<ref>{{cite book|author-link=Fannie Farmer|author-first1=Fannie Merritt|author-last1=Farmer|title=[[The Boston Cooking-School Cook Book]]|year=1896|page=128}}</ref> Flour or, historically, crushed [[hard tack]] may be added as a thickener.

New England clam chowder is usually accompanied by [[oyster cracker]]s. Crackers may be crushed and mixed into the soup for thickener, or used as a garnish.<ref name=soliver>{{Cite web |first= Sandy |last=Oliver |title=The Crown Pilot Cracker Escapade: 11 Years Later |publisher=The Working Waterfront |url=http://www.workingwaterfrontarchives.org/2008/03/27/the-crown-pilot-cracker-escapade/ |date=March 27, 2008 }}</ref>

===Rhode Island clam chowder===
[[Rhode Island]] clam chowder is made with clear broth, and contains no dairy or tomatoes. It is common in southeastern Rhode Island through eastern [[Connecticut]].<ref name=AAA/> In Rhode Island, it is sometimes called "South County Style" referring to [[Washington County, Rhode Island|Washington County]], where it apparently originated.

===Long Island clam chowder===
Long Island clam chowder is part New England–style and part Manhattan-style, making it a pinkish creamy tomato clam chowder. The name is intended as humorous: [[Long Island]] is between Manhattan and New England.<ref>{{cite web|url=http://www.longislandpress.com/2013/09/04/long-island-clam-chowder-secret-blend-slowly-catching-on/|title=Long Island Clam Chowder: Secret Blend Slowly Catching On|work=Long Island Press|date=September 4, 2013 |access-date=October 29, 2015|first1=Timothy|last1=Bolger}}</ref> The two parent chowders are typically cooked separately before being poured in the same bowl. This variant is popular in many small restaurants across [[Suffolk County, New York]].<ref>{{cite web|archive-url=https://web.archive.org/web/20150121032325/http://libn.com/youngisland/2013/09/16/long-island-clam-chowder|archive-date=2015-01-21|url=http://libn.com/youngisland/2013/09/16/long-island-clam-chowder/|title=Long Island clam chowder?|author-first1=Louis |author-last1=Imbroto|date=16 September 2013|work=Young Island|publisher=Long Island Business News|access-date=October 29, 2015}}</ref>

=== Hatteras clam chowder ===
Served throughout [[North Carolina|North Carolina's]] [[Outer Banks]] region, this simple variation of clam chowder has clear broth, bacon, potatoes, and onions. It is usually seasoned with generous amounts of black pepper.<ref>{{Cite web |title=Hatteras-Style Clam Chowder Is A Carolina Tradition |url=https://www.southernliving.com/hatteras-style-clam-chowder-8631342 |access-date=2024-07-23 |website=Southern Living |language=en|first1=Craig|last1=Ruff|date=2024-05-20}}</ref><ref>{{Cite web |last=Stancil |first=Ryan |date=2023-05-30 |title=Soup from the Sound |url=https://www.ourstate.com/soup-from-the-sound/ |access-date=2024-07-23 |website=Our State |language=en-US}}</ref>

=== Minorcan clam chowder ===
Minorcan clam chowder is a spicy traditional version found in restaurants in northeastern Florida, particularly in [[St. Augustine, Florida|St. Augustine]]. It has a tomato broth base, and includes Spanish [[datil pepper]], an extremely hot [[Chili pepper|chili]] comparable to the [[Habanero chili|habanero]].<ref>{{Cite web |title=Minorcan Clam Chowder by Mary Ellen Masters, ‘The Queen of Chowder’ |url=https://totallystaugustine.com/minorcan-clam-chowder-by-mary-ellen-masters-the-queen-of-chowder/ |access-date=2024-07-23 |website=Totally St. Augustine |language=en-US}}</ref>