White Clam Sauce

Serve this traditional sauce over linguine with some littleneck clams and garlic bread.

1/2 cup onion, diced
1/2 cup carrot, diced
1/2 cup green pepper, diced
1 cup mushrooms,sliced
Puree vegetables in food processor.

16 oz. clam juice
16 oz. white wine
1 tsp. basil
1 tsp. thyme
1 tsp. black pepper
3 6.5 oz. cans chopped clams
16 oz. heavy cream
3 tsp. parsley

Saute pureed vegetables in olive oil with 1 tbsp. garlic in oil.  When veggies are tender add clam juice, white wine and seasonings.  Simmer for 30 minutes.  Add clams and heavy cream, bring to a boil.  Thicken with slurry of cornstarch and water.  Add parsley, salt and pepper to taste.  Serve over linguine or spaghetti with steamed clams, mussels, shrimp, etc.