Editing Clam chowder (section)

===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" />