Recipe - Mushrooms Stuffed With Whole Clams

24 Mushrooms, 2" in diameter
3 tablespoon Butter, melted
24 Littleneck clams, shucked
5 tablespoon Horseradish
8 tablespoon Mayonnaise
1 teaspoon Worcestershire sauce
6 Drops Tabasco

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini