Mushrooms stuffed with whole clams
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 24 | Mushrooms, 2\" in diameter | |
| 3 | tablespoons | Butter, melted |
| 24 | Littleneck clams, shucked | |
| 5 | tablespoons | Horseradish |
| 8 | tablespoons | Mayonnaise |
| 1 | teaspoon | Worcestershire sauce |
| 6 | Drops Tabasco | |
Directions
Remove stems from mushrooms and reserve for another use. Wipe mushroom caps with a towel, dip in butter, and place, rounded side down, on a rack on a cookie sheet. Place 1 clam in each mushroom cap. Mix together remaining ingredients and spoon over clams. Broil about 6" from heat for about 8 minutes or until mushrooms are tender and topping begins to brown.
From: The Clam Lovers Cook Book Shared By: Pat Stockett