1 tb Butter

6 Shallots; thinly sliced

4 Garlic cloves; thinly sliced

1 c Chablis

1 c Clam juice

1/4 c White wine vinegar

1/4 c Heavy cream

1 Lemon, juiced

1/2 lb Sweet butter

- cut into pieces 1/2 bn Basil; stems removed

Salt (to taste) In a medium saucepan place the 1 tablespoon of butter and heat it on medium high until it has melted. Add the shallots and garlic. Saut

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