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‚ 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. Pur‚e the sauce and then
season it with the salt. Add some water if the sauce is too thick.