6 1/2 oz. can crabmeat
2 cans shrimp, drained, or 1 1/2 lb. shelled, cooked fresh shrimp
2 cans mushroom soup
10 1/2 oz. can minced clams
4 oz. can sliced mushrooms
1/4 tsp. Worcestershire sauce
Salt, pepper & paprika to taste

Remove any pieces of bone from crabmeat. Pour soup into saucepan. Add crabmeat, shrimp, clams, mushrooms and Worcestershire. The liquid in the mushrooms and clams will dilute the soup, but if it is still too thick, add a little cream. It should be a little thicker than heavy cream. Season with salt, pepper and paprika. Simmer until well heated and smooth. May serve over rice or noodles, if desired. Serves 6-8.