There are three main types of chowder: cream-based New England, tomato-based Manhattan, and clear broth-based Rhode Island. Which do you pledge allegiance to? I’m partial to the New England variety, since I grew up in Connecticut, which is why I was drawn to this recipe.
But this New England-style “chowda” is surprisingly based off a famous recipe from a restaurant in Utah.
Jonathan Wilhoite Blog 
