An original idea from Chef Ottmar of Ottmar's restaurant on Grand Cayman Island

You can add the sherry to the chowder just before serving it, or serve a little glass of sherry with the soup so each guest can add his own.

1. Melt the butter in a large saucepan; add the leek, onion and celery; sauté over medium heat for 3 minutes;
2. add the tomatoes and continue cooking 3 minutes longer;
3. add the fish stock or clam juice; add the crab, basil and thyme; let simmer, covered, for 10 minutes;
4. season with salt and pepper;
5. ladle into individual serving bowls and pour in a little dry sherry just at the moment of serving.