1/2 lb. fresh mushroom
1 head Iceberg lettuce
1/3 c. bottled clam juice
1/3 c. vegetable oil
2 tbsp. white wine vinegar
1/2 tsp. salt
1/2 tsp. dried tarragon leaves
1/2 tsp. dill weed
4 to 6 drops Tabasco sauce
1 lg. red onion, sliced
8 cherry tomatoes
1/2 lb. fresh, diced clams
Tiny fresh cooked shrimp or chopped crab meat

Clean mushrooms with brush or paper towels. Trim and slice; core, rinse and shred lettuce; chill. Mix clam juice with oil, vinegar, salt, tarragon, dill weed and Tabasco sauce. Toss with mushrooms and onion. Chill until ready to serve, or toss immediately with lettuce. Garnish top with tomatoes, clams, shrimp or crab meat.