24 Mushrooms, 2" in diameter 3 tablespoons of butter, melted 24 Littleneck clams, shucked 5 tablespoons of Horseradish 8 tablespoons of Mayonnaise 1 teaspoon of 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. Serving Size: 6 From: The Clam Lovers Cook Book Shared By: Pat Stockett From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini
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