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1. Substitute some of the water in the broth with a crisp white wine, or add seasonings such as thyme, parsley, or sage. Avoid bay leaves, though. They don't seem to go well with chowder. But don't take my word for it...try it and see.

2. Lobster scraps from a boiled lobster dinner can add depth to the flavor.

3. Plain milk can be substituted for the cream, or omitted altogether.

4. If your local market can supply one, try a broth made with a cod's head.

5. Even if the recipe doesn't call for it, celery is a welcome addition to chowder. Even a slice or two of lemon can add a little zing.

6. A dash of tobasco sauce never hurt the flavor of a chowder.

Posted to COOKING by Dave Sacerdote, 12/95 Submitted By DAVE SACERDOTE On 12-06-95

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