This lacked depth of flavour so I added some Old Bay Seafood Seasoning, ate it several hours later so the ingredients could get to know one another and it was delicious. I used milk and Carnation instead of the cream, and the clams and crab as suggested. I added the max liquid suggested, then several more dollops of milk and it was still very thick so we called it Seafood Stew rather than dilute the flavour, and I served it with crisp, buttered sour dough toast. Very nice dinner.