Ingredients:

4 tbsp. butter

2 tbsp. olive oil

1/2 cup finely chopped onion

8 oz. fresh mushrooms, chopped

2 garlic cloves, minced

2 cans (10 oz. each) whole baby clams

3/4 tsp. dried oregano

1/2 tsp. garlic salt

1/4 tsp. white pepper

1/4 tsp. black pepper

1/4 tsp. italian seasoning

1 bay leaf

1/4 cup sherry

2 tsp. lemon juice

1/2 cup water

2 tbsp. chopped fresh parsley

hot cooked pasta

optional: grated parmesan cheese, lemon juice and minced

fresh parsley

Directions:

1. For a richer sauce, stir in cream cheese or heavy cream.

2. Heat butter and olive oil in a skillet over medium-high heat. Add onion, cook and stir 5 minutes. Add mushrooms and garlic, cook until vegetables are tender, 5 minutes more.

3. Drain whole clams, reserving the liquid, coarsely chop. Add the clams, reserved clam juice, mushroom mixture and next 9 ingredients to a 5 qt. Slow Cooker. Cook, covered, on low for 3 hours. remove and discard bay leaf, stir in chopped parsley. Serve with hot pasta. If desired, serve with optional ingredients.

Bon Appetit!