Mushrooms Stuffed with Whole Clams Recipe

Broiled mushrooms are stuffed with whole clams and topped with a horseradish, mayonnaise, and Worcestershire sauce for a simple but tasty dish. Serve as an appetizer or entree.

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

• 24 mushrooms, 2 inches in diameter
• 3 Tablespoons butter, melted
• 24 littleneck clams, shucked
• 5 Tablespoons horseradish
• 8 Tablespoons mayonnaise
• 1 teaspoon Worcestershire sauce
• 6 drops Tabasco sauce

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 horseradish, mayonnaise, Worcestershire sauce, and Tabasco. 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

Recipe Source: The Clam Lover's Cookbook by William G. Flagg (North River Press Publishing)
Reprinted with permission.

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