| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Appetizers, Seafood |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter |
| 2 |
lb |
Mushrooms, 1-1/2" to 2" in diameter |
| 1 |
c |
Minced clams, with liquid |
| 1 |
|
Clove garlic, minced |
| 1/2 |
c |
Dried bread crumbs |
| 1/3 |
c |
Parsley, chopped |
| 3/4 |
ts |
Salt |
| 1/4 |
ts |
Ground black pepper |
|
|
Lemon juice |
INSTRUCTIONS
Melt butter in sauce pan. Remove and dice mushrooms stems. Dip caps in
butter and place, rounded side down, on a rack on a cookie sheet. Drain
clams and reserve liquid. In melted butter, saute mushrooms stems and
garlic. Add clam liquid and simmer until mushroom stems are tender. Remove
from heat and stir in remaining ingredients. Spoon mixture into mushroom
caps. Broil about 6 " from heat for about 8 minutes, until mushrooms are
tender and tops are lightly browned. Sprinkle a few drops of lemon juice on
each and serve hot.
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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