“Our Inn’s Special is served as an appetizer. It may also be used as a dinner entree over rice or toast points. The blend of clams, shrimp, and crabmeat is enhanced by the rich cream sauce.” –West Dover Inn, West Dover, Vermont
Pour milk and juice from clams into medium-size pot. Using knife blade on processor, grind clams, shrimp, and crabmeat. Add to milk and clam juice and slowly bring to boil over low heat. Melt butter in saucepan. Add sifted flour, stirring well. Cook roux for 3-4 minutes over low heat. Do not allow to scorch. Meanwhile, slowly heat cream and add grated Swiss cheese, blending until cheese is melted. Gradually add roux to cheese mixture. Whisk this into simmering seafood, blending thoroughly. Bring to boil, lower heat, and simmer for 20 minutes. Add peppers and salt to taste, if needed. Spoon approximately 4 tablespoons of mixture into baking shells. Sprinkle with Parmesan cheese and buttered bread crumbs. Place under broiler for a few minutes until topping is lightly browned and mixture is bubbling. Garnish with parsley.