^ "The Rocky Point Shore Dinner Hall".^ "The Essential Rhode Island Quahog Guide".^ a b "The Scoop on Different Types of Clam Chowder".^ "History of Chowder, History of Clam Chowder, History of Fish Chowder".This variant is popular in many small restaurants across Suffolk County, New York. The two parent chowders are typically cooked separately before being poured in the same bowl. The name is intended as humorous: Long Island is between Manhattan and New England. Long Island clam chowder is part New England-style and part Manhattan-style, making it a pinkish creamy tomato clam chowder. In Rhode Island, it is sometimes called "South County Style" referring to Washington County, where it apparently originated. It is common in southeastern Rhode Island through eastern Connecticut. Rhode Island clam chowder is made with clear broth, and contains no dairy or tomatoes. Crackers may be crushed and mixed into the soup for thickener, or used as a garnish. New England clam chowder is usually accompanied by oyster crackers. Flour or, historically, crushed hard tack may be added as a thickener. It is commonly made with milk, butter, potatoes, salt pork, onion, and clams. New England clam chowder, occasionally referred to as Boston or Boston-style clam chowder, is a milk or cream-based chowder, and is often of a thicker consistency than other regional styles. The "Manhattan" name is first attested in a 1934 cookbook. Francis Cookbook (1919) and "The Delmonico Cook Book" (1890) as "clam chowder". Manhattan clam chowder is included in Victor Hirtzler's Hotel St. This chowder was at times called by various names including "Clam Chowder - Coney Island Style" (1893). In Rhode Island this style chowder is also frequently referred to as "Rocky Point Clam Chowder" as it was a popular menu item at the Rocky Point Amusement Park Shore Dinner Hall since the park opened in 1847. While Rhode Island clam chowder is clear, it was relatively common in Rhode Island for some cooks to add tomato sauce to their chowder. 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. Thyme is often used as an optional seasoning. Manhattan-style chowder also usually contains other vegetables, such as celery and carrots to create a mirepoix. Manhattan clam chowder has a red, tomato-based broth and unlike New England clam chowder there is no milk or cream. Manhattan clam chowder has a reddish color from tomatoes
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