Mushrooms Stuffed With Whole Clams

Course : Clams
Serves: 6
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24 medium mushrooms -- 2 inch in diameter
3 tablespoons butter -- melted
24 pieces littleneck clams -- shucked
5 tablespoons horseradish
8 tablespoons mayonnaise
1 teaspoon worcestershire sauce
6 drops tabasco

Preparation / Directions:

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.

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