2 tablespoons butter
1 teaspoon shallots, minced
1 tablespoon dry parsley
2 ounces dry white wine
1/2 cup cream sauce
a dash Worcestershire sauce
1/2 can crab meat
salt and pepper
Parmesan cheese
Clam or Quahog shells, scrubbed
paprika

Melt butter in a saucepan, sauté shallots for 2 minutes. Stir in remaining ingredients except Parmesan cheese and simmer 3 minutes more. Add salt and pepper, to taste.

Fill clean clam shells with mixture, forming a mound. Sprinkle with Parmesan cheese, then a dash of paprika for decoration in the center.

Bake in a preheated 350°F oven until browned.

Submitted by: CM