Manhattan clam chowder is made with a tomato base and no cream. New England is known for white clam chowder, which includes milk or cream, Manhattan is the red clam chowder, which includes tomatoes.

Add salt and pepper. Sauté over high heat for 2 minutes. Add tomato and toss lightly. Set aside. Bring 5-6 qt. of water to a boil in a large kettle. To make the clam sauce: In a large skillet, heat ...