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Title: Mushrooms Stuffed with Whole Clams
Categories: Seafood Appetizer
Yield: 6 Servings
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 |
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
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