2 Cups half−and−half
1 Tbsp. clam juice
2 Tbsp. dry white wine
3 Tbsp. butter
1 shallot, finely chopped
2 Tbsp. flour
4 Cups rough chopped spinach
1 Cup canned artichoke hearts, chopped
8 large shrimp, peeled, cleaned and chopped
1/8 tsp. cayenne pepper (more to taste)
1/8 tsp. freshly ground black pepper
1/2 Cups shredded Mozzarella cheese, optional

In a large saucepan over medium heat, combine half−and−half, clam juice
and white wine. In a separate saucepan, melt butter. Add shallots and
saute until translucent. Add flour to butter mixture, stirring until
flour is absorbed. Cook, stirring constantly, 2−3 minutes. Add heated
half−and−half mixture all at once to the shallot mix, stirring constantly
with a wire whip to remove any lumps. Add spinach, artichokes, shrimp,
cayenne and black pepper and bring to a boil. Reduce heat and simmer
3 minutes, stirring occasionally, so the mixture does not scorch.
Remove mixture from heat, and stir in cheese, if desired.
Pour dip into bowl and serve hot.