Nonsense. It's just DIFFERENT.

A good Manhattan Chowder is a thinner and clam-heavy version of Cioppino, rich with tomato & herbs... My favorite, from Carine's Fish Grotto in Noyo Harbor below Fort Bragg, CA includes both seasonal fish and bits of itallian sausage with lots and lots of baby clams.

Don't get me wrong, I like New England "Chow-da" too, but let's face facts... spices are nearly a foriegn concept to the region, where it's all about creamy...not zippy.