MUSHROOMS STUFFED WITH WHOLE CLAMS

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

Preparation:

• 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.