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Toast covered with tomatoes and basil surrounded by bowls of clam chowder
Marinated cherry tomatoes on toast and summer chowder with cod and clams. Full of corn, cod and potatoes, a one-pot soup from David Tanis rounds out a menu of cherry tomato toasts and fresh nectarines in lime syrup. Food styled by Simon Andrews. (David Malosh/The New York Times)
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Inspired by New England-style white chowders, made with milk and potatoes, it’s more of a dinner stew than a soup.

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