Cooks in Rhode Island in the late 1800s liked to throw tomatoes into clam chowder. Sometime around the mid-twentieth century, their creation became known as Manhattan clam chowder It resembles New England clam chowder except tomatoes are used instead of milk or cream.
1 pint shucked fresh clams with their liquid can be substituted for the canned clams. Chop clams and stir in with the potatoes in step 2.
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