That’s an interesting note. I’ve spent all my life in southeastern CT and RI and have never seen red chowder referred to as Rhode Island style; in my experience, anything called Rhode Island chowder is the clear broth kind.
Have you, or anyone else, actually been served a red, Rhode Island chowder (and if so, where), or are you basing this only on the Stern’s definition?
I’m basing it on the Stern’s definition. However everything about the red chowder I’ve been served here in Rhode Island is totally and competely different than the Manhattan Style Chowder I’ve been served in NY in terms of taste, texture, color and ingredients. I’ve seen clear chowder throughout the entire Southeast coast of Southern Connecticut (east of Branford)