Manhattan clam chowder gets its red color from which ingredient?

Manhattan clam chowder gets its red color from tomatoes.

The tomatoes create the soup’s characteristic red, tomato-based broth. Manhattan-style chowder generally combines clams with tomatoes, potatoes, onions, and other vegetables such as celery and carrots, rather than using the milk or cream found in New England clam chowder.

The style is one of several regional American versions of clam chowder. New England chowder is usually white and creamy, while Rhode Island chowder is clear and contains neither tomatoes nor dairy. Manhattan chowder is therefore often called “red” clam chowder, a simple visual distinction from the “white” and “clear” styles.

Its history is connected to Northeastern fishing communities and, according to some accounts, Portuguese influence in Rhode Island. Tomato-based seafood stews were familiar in Portuguese cooking, and cooks associated with the region may have helped popularize the tomato version. The name “Manhattan clam chowder” was established by the 1930s, although tomato-based recipes appeared earlier.