Title: Mushrooms Stuffed with Whole Clams
Categories: Seafood Appetizer
Yield: 6 Servings

24		Mushrooms, 2" in diameter
3	tb	Butter, melted
24		Littleneck clams, shucked
5	tb	Horseradish
8	tb	Mayonnaise
1	ts	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

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