Instructions: Prepared pastry shell using your own recipe or pie-crust mix. Roll our all the dough and fit into a 10-inch pie pan, fluting edges for a single crust, or fit into a fluted 11- inch flan pan. Bake at 450 for 10 minutes.

Drain liquid from clams into a saucepan; add whipping cream and bring to a boil.

Stir in a paste of cornstarch and wine; then, stirring, cook until thickened. Add nutmeg. Beat egg yolks; stir in the hot sauce and 3 tablespoons of the cheese. Mix in drained spinach, shrimp and clams.

Saute mushrooms in 1 tablespoon of the butter with garlic until limp; set aside 8 mushroom slices for garnish and add the remainder to spinach mixture. Spread filling evenly in baked pastry shell and arrange reserved mushrooms on top. Sprinkle with remaining cheese. Melt remaining 1 tablespoon butter and drizzle over the top.

Bake at 350 for 20 to 25 minutes, or until set.

Makes 8 to 10 servings.

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