Tomato based clam chowder in Seattle?

Can anyone tell me if there is a place that makes good clam chowder in Seattle that is tomato based? As much as I love the cream based soups I really want to get some tomato based (I can never remember which is call Boston, Manhattan or New England...)

Thanks!
Cherie

[kaleokahu]

I actually like Ivar's Manhattan style. Then again, I like crushed saltines in it too, so maybe I'm easy to please...

[iconlin]

Ettas has a great tomato based seafood chowder - the fish was tender and flavorfull, the crab simply delicious, and the mussles and clams were plentiful. The base is thicker than a traditonal Manhattan style chowder (maybe tomato juice is added?)....but delicious!!

If you don't mind a little drive south, try the red chowder at Wallys Chowder House in downtown Des Moines (Marine View Drive). They go a little heavy on the spices (sage?) for my taste, but you might like it. They will also serve you half white and half red, if you'd like. This place is in institution in the Des Moines area. Check it out.

Elliott's has Manhattan chowder, although there version is a little spicy, which may not suit all tastes.

I believe Chinook's at Fisherman's Terminal has both red and white chowders. I've only had the white myself and it's good in the thick, rich, potatoey, Northwest way. A friend had the red once, though, and thought it was fine.

Whole Foods Market usually has either a Manhattan Clam Chowder (red) or Ciopinno (spelling is wrong) which is a tomato-based seafood chowder that is reminiscent of good Manhattan chowders but has more types of seafood in it.

I'm 99% sure that Pike Place Chowder-next to Seattle's Best Coffee on Post Alley in the Market-makes it. Their white chowder is delicious-they keep winning awards for it. They also have a variety of other seafood soups that look good, and they are very nice about letting you sample everything first.

Okay, their website says nothing about it, but I could have sworn I saw it-maybe it is not available everyday? Here is the link if you want to call:

Link: http://www.pikeplacechowder.com/menu.htm

New England Chowder is a milk based soup, based on tried salt pork, thickened with pounded crackers and full of clams. At least that's the ideal.

Manhattan Chowder is a tomato based soup seasoned with sage and usually made with smaller clams. I've heard the theory it's derived from an italian clam dish.

I've heard about pink chowders that are a mix of the two called a Rhode Island chowder, but I've never been sure it's not a mixture in the kitchen of a restaurant serving both of the above.

As for Seattle, Ivars in its restaurants serves a Tomato based chowder as well as their gloppy white one. I haven't tried it, but I suspect it's made with manila clams which just don't have the same flavor.

I think Anthony's may have a slightly better version, but I'm not sure it's a permanent fixture on the menu.

You know, I've never seen Manhattan chowder at Pike Place Chowder. I like their bisque, which is somewhat richer than usual, and their salads are very crispy-fresh with lots of toppings (enough shrimp in the Louie to make it worth the price).