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
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”