| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Appetizers, Seafood |
6 |
Servings |
INGREDIENTS
| 24 |
|
Mushrooms, 2" in diameter |
| 3 |
T |
Butter, melted |
| 24 |
|
Littleneck clams, shucked |
| 5 |
T |
Horseradish |
| 8 |
T |
Mayonnaise |
| 1 |
t |
Worcestershire sauce |
| 6 |
|
Drops Tabasco |
INSTRUCTIONS
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
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