1 (1 1/2 oz.) can crabmeat
2 cans cream of mushroom soup
2 cans shrimp, drained
1 (10 1/2 oz.) can minced clams
1 (4 oz.) can sliced mushrooms
1/4 tsp. Worcestershire sauce
Cream (opt.)

Remove bone from crabmeat. Combine crabmeat with remaining ingredients except cream in saucepan; mix well. Add a small amount of cream, if needed. Bring to a boil. Serve hot over rice.