Slow-Cooker Clam Sauce

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. Heat the butter and olive oil in a skillet over medium-high heat. Add the onion and cook for 5 minutes. Add the mushrooms and garlic and cook until tender, about 5 minutes more.
2. Drain the clams, reserving their liquid, and coarsely chop them. Add the clams, reserved liquid, mushroom mixture, oregano, garlic salt, peppers, Italian seasoning, bay leaf, sherry, lemon juice, and water to a 5-quart slow cooker.
3. Cover and cook on low for 3 hours. Remove the bay leaf, stir in the parsley, and serve over hot pasta with optional Parmesan and lemon juice.