CATEGORY |
CUISINE |
TAG |
YIELD |
Seafood |
|
Seafood, Appetizers |
6 |
Servings |
INGREDIENTS
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 |
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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