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