36 pasta shells for filling
2 c. cooked Minute Rice
2 tbsp. oil
1 stick butter + 1 tbsp.
1/2 c. chopped onion
1/4 c. grated carrot
1/2 c. chopped celery
2 tbsp. chopped fresh parsley
1 lb. bay scallops
6 oz. can drained crabmeat, save juice
10 oz. can drained baby clams, save juice
2 c. crushed Ritz crackers
1/2 c. grated Romano cheese
1 egg, slightly beaten
2 cans cream of chicken soup, undiluted
1 c. white wine

Cook shells three minutes less than package directs. Cook rice two minutes less than package directs. (Rice doubles in volume when cooked, use only one cup.)

Saute onion, carrots, celery, parsley and seafood in two tablespoons oil and one tablespoon butter.

In large bowl combine sauteed ingredients with cooked rice, Ritz crackers, Romano cheese and egg.

In separate bowl put one stick melted butter. Add two cans undiluted soup, one cup white wine and juice saved from crabmeat and clams. Stir with fork until smooth.

Stuff shells with rice mixture. Place in 13"x9" ungreased Pyrex dish. Pour soup mixture over all. Cover with foil. Bake at 350 degrees for 20 minutes. Remove foil and bake 15 minutes more.

Serves 6 people as a main course or 12 people as an appetizer.