Mushrooms Stuffed with Whole Clams

Butter-dipped mushroom caps loaded with whole shucked littleneck clams and broiled under a spicy horseradish-mayo topping that bubbles and browns in just 8 minutes. These are a crowd-stopping appetizer with serious bite.

The topping does all the heavy flavor work: five tablespoons of horseradish, Worcestershire, and a generous shake of hot sauce mixed into mayonnaise create a creamy, fiery cap that shields the clam underneath from drying out under the broiler. Each mushroom is a single perfect bite of briny clam, earthy mushroom, and sinus-clearing heat.

Pro Tips

• Choose mushrooms that are close to 2 inches across so each cap holds exactly one clam without crowding. Too small and the topping slides off.
• Wipe the caps clean with a dry towel instead of rinsing them. Mushrooms absorb water like sponges, and wet caps won’t brown under the broiler.
• Watch them closely after minute 6. The topping goes from golden to burnt fast under a broiler.
• Use prepared horseradish (the jarred kind in vinegar), not fresh grated, for the right creamy consistency in the topping.

Variations

• Swap clams for raw oysters for a Rockefeller-inspired take with the same spicy topping.
• Add crumbled bacon and a sprinkle of Parmesan over the topping before broiling for an extra savory crust.
• Tone down the heat by halving the hot sauce and adding a squeeze of lemon juice for brightness instead.