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.