The much debated Manhattan clam chowder is made with tomatoes, bacon, clams, wine, potatoes, green peppers, carrots, and celery. The Manhattan style is considered healthier due to its brothy base and several vegetables. Here are a few more chowders that you might not be aware of.

Rhode Island chowder is a clear broth, and traditionally, the soup is made from onions, salt pork, butter, potatoes, clams, clam juice, and water. The earliest published recipe was in 1751 and was "as plain as possible and not very attractive.” Today's Rhode Island Red is a more colorful broth with crushed tomatoes stirred in and the hue is more orange.

Long Island chowder is a sort of mediator chowder, seeing the merit in both concoctions. It's a combination of the two chowders, originating from a place on the map that sits between Manhattan and the rest of New England.