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Long Island clam chowder is a variant that is part New England-style and part Manhattan-style, making it a creamy tomato clam chowder.The name is a geographical pun, noting that the location of Long Island, just like the recipe, is about halfway between Manhattan and New England.Traditional Rhode Island clam chowder—going back decades—is a red chowder and is served as Rhode Island clam chowder throughout the state.Rhode Island clam chowder has a tomato broth base and potatoes, but unlike Manhattan red chowder, Rhode Island clam chowder has no chunks of tomato and does not contain other vegetables.Served throughout North Carolina's Outer Banks region, this variation of clam chowder has clear broth, bacon, potatoes, onions, and flour as a thickening agent.

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Other vegetables are not typically used, but small carrot strips or a garnish of parsley might occasionally be added primarily for color.

A garnish of bay leaves adds both color and flavor.

Crackers may be crushed and mixed into the soup for thickener, or used as a garnish.

Its primary ingredients are chowder clams, onion, bacon, diced potatoes, pepper, celery powder, parsley, paprika or Old Bay seasoning, asparagus, light cream, and sliced tomatoes.

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