MUSHROOMS STUFFED WITH WHOLE CLAMS
Submitted by: Karl Snody

Ingredients and Directions:
24 mushrooms 2" in diameter
3 tablespoons butter, melted
24 littleneck clams, shucked
5 tablespoons horseradish
8 tablespoons mayonnaise
1 teaspoon worcestershire sauce
6 drops tobasco

Remove stems from mushrooms and reserve for another use. Wipe mushroom caps
with a towel and dip in butter and place top down on a rack on a cookie sheet.
Place one clam in each mushroom cap. Mix together remaining ingredients and spoon
over clams. Broil about 6 inches from heat for about 8 minutes or until mushrooms
are tender and topping begins to brown.

Serves 6