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BAKED STUFFED CLAMS 
1 c. butter
4 med. onions, chopped
4 c. sliced mushrooms
4 cloves garlic, minced
2 (8 oz.) cans minced clams
1 sm. Pepperidge Farm herb stuffing
1/2 c. Romano cheese

Melt butter in large frying pan. Saute onions. Add mushrooms and garlic. Cook awhile. Remove from heat. Add 1 can clams with juice and 1 can drained. Add stuffing, mix well. Fill clam shells or custard dishes with mixture. Sprinkle with cheese. Bake at 350 degrees for 30 minutes.
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