Baked Stuffed Clams

12 quahogs
1/4 c. chopped onions
1 (4 oz.) can mushrooms, drained and chopped
3 tbsp. flour
1/4 c. butter or margarine, melted
1 tsp. salt
Black pepper
1/2 c. dry bread crumbs

Shuck clams. Chop. Wash shells thoroughly. Cook onion and mushrooms in butter until tender. Blend in flour and seasonings. Add chopped clams and cook until flour is thickened, stirring constantly. Grease clam shells and fill with mixture. Blend butter and crumbs and sprinkle over filling. Bake in 400 degree oven for 10 minutes or until browned. Serve 2 per person.

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