I pretty much follow this superb recipe
http://www.foodnetwork.com/recipes/giad ... index.html
In addition I add 2 cups of bread crumbs - I made the mistake of using seasoned bread crumbs, which added flavors I didn't want - and an egg. I used one small can of clams, poured the juice into the mixture, and chopped smaller any large pieces of clam. No salt is needed. They went over well, but I was disappointed with having used the breadcrumbs I did. I baked the stuffed shrooms @ 350* for about 30 min.

I made an appetizer last year following Giada's recipe, but instead of loading the mixture into clam shells, I used fresh chopped clams and cooked it in a casserole, then spooned it onto lightly toasted slices of French bread. It didn't last long. RC