Clam chowder is any of several chowder soups containing clams and broth. Soft-shell clams can be eaten steamed, fried, or in clam chowder. It is also used in various clam chowder and oyster stew recipes. New England clam chowder is usually accompanied by oyster crackers. Clam juice is sometimes used in the preparation of clam chowder and other chowders. Manhattan clam chowder has red broth, which is tomato-based. In Connecticut clam chowder, milk is used instead of cream. Some people serve basic corn chowder as a vegetarian alternative to clam chowder. It is also known as the Northern quahog, round clam, or chowder clam. New England-style and part Manhattan-style, making it a pinkish creamy tomato clam chowder. The quahog is a large local clam usually used in a chowder. Manhattan clam chowder also first appeared in New York at Delmonico's. The episode starts in Fogburyport, birthplace of Green Clam Chowder. Rhode Island, like the rest of New England, has a tradition of clam chowder. It is also central to the flavoring of clam chowder.