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
Total Time: 25 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.
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.
