From Better Homes and Gardens

Manhattan clam chowder contains tomatoes and does not have a cream-based broth, making it different from its creamy New England cousin.

Spicy Manhattan Clam Chowder

From Better Homes and Gardens

Clams are the traditional seafood choice for this tomato-based vegetable soup. This recipe adds bacon into the broth as well.

Manhattan Clam Chowder

From EatingWell

Manhattan chowder is the red kind, made with disease-fighting lycopene-rich tomatoes. This version substitutes crab for the clams. To make it cook faster, take your time to finely dice the vegetables. We call for convenient canned crushed tomatoes, but you only need 2 cups; store leftover tomatoes in an airtight container for 1 week in the refrigerator or months in the freezer. Then take them out to toss into other soups or sauces--you can't go wrong with adding tomatoes, from a heart-health perspective! All you need is crusty bread or oyster crackers and a tossed salad and you've got dinner.

Manhattan Crab Chowder

From Diabetic Living

The addition of halibut, scallops, and clams turns ordinary corn chowder into an extraordinary meal-in-a-bowl.

Seafood-Corn Chowder