Ingredients
4 tablespoons butter2 tablespoons olive oil1/2 cup finely chopped onion8 ounces fresh mushrooms, chopped2 garlic cloves, minced2 cans (10 ounces each) whole baby clams3/4 teaspoon dried oregano1/2 teaspoon garlic salt1/4 teaspoon white pepper1/4 teaspoon pepper1/4 teaspoon Italian seasoning1 bay leaf1/4 cup sherry2 teaspoons lemon juice1/2 cup water2 tablespoons chopped fresh parsleyHot cooked pastaOptional: Grated Parmesan cheese, lemon juice and minced fresh parsley
Preparation
Heat butter and 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.
Drain clams, reserving liquid; coarsely chop. Place clams, reserved clam juice, mushroom mixture and the next 9 ingredients in a 5-qt. slow cooker. Cook, covered, on low for 3 hours. Remove and discard bay leaf; stir in parsley. Serve with pasta. If desired, serve with optional ingredients.
