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. Sauté them for 2 to 3 minutes, or until the shallots are tender. Add the Chablis, clam juice, and white wine vinegar. Cook the ingredients for 15 to 20 minutes, or until it is reduced to 1/4 cup. Add the heavy cream and the lemon juice. Reduce the heat to low and simmer the ingredients for 1 to 2 minutes, or until the liquid starts to thicken. Raise the heat to medium. While whisking constantly, add the pieces of butter one at a time. Strain the sauce into a blender. Add the basil leaves. Purée the sauce and then season it with the salt. Add some water if the sauce is too thick.
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