Slow-Cooker Clam Sauce

• 4 tablespoons butter
• 2 tablespoons olive oil
• 1/2 cup finely chopped onion
• 8 ounces fresh mushrooms, chopped
• 2 garlic cloves, minced
• 2 cans (10 ounces each) whole baby clams
• 3/4 teaspoon dried oregano
• 1/2 teaspoon garlic salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon black pepper
• 1/4 teaspoon Italian seasoning
• 1 bay leaf
• 1/4 cup sherry
• 2 teaspoons lemon juice
• 1/2 cup water
• 2 tablespoons chopped fresh parsley
• Hot cooked pasta
• Optional: Grated Parmesan cheese, lemon juice and minced fresh parsley

1. 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.
2. Drain clams, reserving liquid; coarsely chop. Add clams, reserved clam juice, mushroom mixture and the next nine 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.

butter, olive oil, onion, mushrooms, garlic, baby clams, oregano, garlic salt, white pepper, black pepper, italian seasoning, bay leaf, sherry, lemon juice, water, parsley, pasta, parmesan cheese

Taken from www.tasteofhome.com/recipes/slow-cooker-clam-sauce/ (may not work)