24 Mushrooms, 2″ in diameter
3 tb Butter, melted
24 Littleneck clams, shucked
5 tb Horseradish
8 tb Mayonnaise
1 ts Worcestershire sauce
6 Drops Tabasco
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. From: The Clam Lovers Cook Book Shared By: Pat Stockett