White Clam Sauce

• 3 tablespoons butter (UNSALTED PREFERRED)
• 1/2 cup olive oil
• 1 tablespoon flour
• 2 tablespoons finely chopped garlic (MORE IF YOU LOVE GARLIC)
• 2 (6 1/2 ounce) cans chopped clams, undrained
• 1/2 cup bottled clam juice
• 2/3 cup dry white wine
• 1/2 cup chopped fresh parsley
• 1 1/2 teaspoons dried marjoram, crumbled (OPTIONAL)
• 1 1/2 teaspoons dried oregano
• 2 tablespoons lemon juice (OPTIONAL)
• hot cooked pasta (LINGUINE OR ANGEL HAIR WORKS BEST)
• freshly grated parmesan cheese

1. MELT BUTTER WITH OLIVE OIL IN LARGE HEAVY SKILLET OVER MEDIUM HEAT.
2. ADD GARLIC AND SAUTE ABOUT 1 MIN.
3. QUICKLY BLEND IN FLOUR WITH WIRE WHISK.
4. GRADUALLY STIR IN REMAINING INGREDIENTS.
5. COOK OVER MEDIUM LOW HEAT, STIRRING CONSTANTLY UNTIL SAUCE IS SLIGHTLY THICKENED.
6. PLACE COOKED PASTA IN INDIVIDUAL SERVING DISHES.
7. SPOON CLAM SAUCE OVER PASTA.
8. SERVE.
9. PASS GRATED PARMESAN CHEESE.

butter, olive oil, flour, garlic, clam juice, dry white wine, parsley, marjoram, oregano, lemon juice, pasta, parmesan cheese

Taken from www.food.com/recipe/white-clam-sauce-52923 (may not work)