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"What do you get for that, poet laureate? £70 a year and a barrel of sherry? Not interested."

The bourbon and sherry, plus a few additional ingredients, make up for the depth and richness otherwise imparted from a long simmered fish broth made from, let’s just say, the less desirable bits.

Serve along with dry sherry for the table.

Dry sherry makes most any chowder better, especially red chowders.

Add 1 tablespoons sherry vinegar and stir to coat.