1 doz. lg. shell clams
3/4 c. chopped onion
1 (4 oz.) can mushrooms, drained and chopped
1/4 c. butter, melted
3 tbsp. flour
1 tsp. salt
Dash pepper
2 tbsp. butter, melted
1/2 c. dry bread crumbs
1/3 c. chablis

Shuck clams, chop meat, wash shells thoroughly and grease. Cook onion and mushrooms in butter until tender. Blend in flour and seasonings. Add clams, cook until thick, stirring constantly. Add chablis. Fill greased clam shells. Combine butter and crumbs. Sprinkle over top. Bake in 400 degree oven for 10 minutes or until browned. Serves six.