Clam-Stuffed Mushrooms - cooking recipe

Ingredients

2 lb. large mushrooms, cleaned (chopped stems)
1 (8 oz.) can minced clams (reserve clam liquid)
1/2 c. margarine or butter
1 clove garlic, minced
1/2 c. dry bread crumbs
1/2 c. parsley, chopped
3/4 tsp. salt
1/4 tsp. pepper

Preparation

Remove mushroom stems and save.
Place caps, rounded side down, on broiler pan.
Drain liquid from clams and reserve.
In skillet, over medium heat, melt butter and brush some on caps.
In remaining butter, cook chopped stems, garlic and clam liquid for 5 minutes.
Stir in clams and remaining ingredients.
Spoon into caps and broil 8 minutes or until tender.