1 ounce whole butter
1 1/2 ounces white wine
1/8 teaspoon paprika
1/8 teaspoon celery seed
1 ounce clam juice
1 teaspoon lemon juice
1/8 teaspoon Worcestershire sauce
1/8 teaspoon Tabasco sauce
2 ounces cocktail sauce
2 ounces raw shrimp (41/50 per pound), peeled and deveined
2 ounces scallops
2 ounces raw oysters, shucked
2 ounce crabmeat
3 or 4 black mussels
3 or 4 clams
Salt and pepper to taste
2 ounces whipping cream
1 ounce whole butter
Chives

For best results, use a double boiler and blanch seafood of your choice." Get pan hot, add butter and melt. Add white wine, clam juice, cocktail sauce, celery seed, Worcestershire sauce, paprika, Tabasco sauce, lemon juice, salt and pepper. Add mussels and clams; cook until they open. Add shrimp, scallops and crabmeat, and bring to a full boil. add whipping cream and boil for approximately 1 minute. Finish with the last 1 ounce of butter and garnish with chives.

Serve hot.