Categories: Sauces, Seafood 
      Yield: 1 servings 
  
      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.