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24
mushrooms, 2 inches in diameter
3 tbsp butter, melted
24 clams, shucked
5 tbsp horseradish
8 tbsp mayonnaise
1 tsp Worcestershire sauce
6 drops Tabasco sauce
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 inches from heat for about 8 minutes
or until mushrooms are tender and topping begins to
brown.
Yield: 6 servings
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