Mushrooms stuffed with whole clams
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
24 Mushrooms, 2" in diameter 8 tb Mayonnaise
3 tb Butter, melted 1 ts Worcestershire sauce
24 Littleneck clams, shucked 6 Drops Tabasco
5 tb Horseradish
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
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