1 lb. haddock
Meat from 2 lobsters
1 lb. scallops
1 lb. clams
1 lb. shrimp
White Cream Sauce
1 1/2 c. sherry wine
2 tbsp. cornstarch to thicken
Dash paprika
1 can cream of mushroom soup

CREAM SAUCE: Melt 4 tablespoons butter over low heat. Add slowly until blended 4 tablespoons flour, 1 teaspoon salt and 1/4 teaspoon pepper. Remove from heat and gradually stir in 2 cups milk. Return to heat. Cook until thick and smooth, stirring constantly.

Saute all seafood slowly a little at a time in frying pan. In drippings and the sherry; boil 1 minute. Add paprika and thicken with cornstarch.

Add to cream sauce; blend well. Add seafood. Serve on toast tips or prepared frozen pastry shells.