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