Mushrooms Stuffed with Whole Clams
24 mushrooms, 2 inches in diameter
3 tbsp butter, melted
24 littleneck clams, shucked
5 tbsp horseradish
8 tbsp mayonnaise
1 tsp Worcestershire sauce
6 drops Tabasco sauce
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 inches from heat for about 8 minutes or
until mushrooms are tender and topping begins to brown.
Yield: 6 servings