1 can condensed clam chowder
1 (14 1/2 oz.) can evaporated milk
1 (3 oz.) can chopped mushrooms
1 (6 1/2 or 7 1/2 oz.) can crabmeat, drained and flaked
1 1/2 tbsp. cooking sherry
butter

Combine chowder and milk; heat to boiling. Add mushrooms with liquid and crabmeat. Heat through. Stir in sherry just before serving. Float a bit of butter on top. Garnish with parsley. Makes 4 or 5 servings.