1 stick butter
4 tbsp. olive oil
1 bunch green onions, chopped
1 tbsp. garlic, chopped
2 tender (middle) celery stalks, chopped
1/2 sm. Bell pepper, chopped fine
4 tbsp. flour
1 (8 oz.) clam juice
3 to 4 oz. white wine
1 tsp. Italian seasoning
1/8 tsp. marjoram
1 tsp. Cajun seasoning
2 tbsp. fresh parsley, chopped
1/8 tsp. red pepper, crushed
Juice from 1/2 lemon
1 (14 oz.) can quartered artichoke hearts with juice
2 (10 oz.) cans whole baby clams with juice
Salt & pepper to taste
1 oz. sherry

Heat butter and olive oil in large saucepan. Saute the green onions, garlic, celery and Bell pepper until soft. Add flour to coat vegetables and stir to avoid sticking for 1 minute. Add clam juice and wine, Italian seasoning, marjoram, red pepper, parsley and Cajun seasoning. Simmer for 3 minutes. Add lemon juice and cook 3 to 5 minutes on medium-low heat. Add artichokes, clams, salt and pepper to taste. Simmer for 10 minutes. Add sherry continue to simmer for 10 more minutes. Remove from heat and let stand for 10 minutes before serving. Serve this over angel hair pasta and sprinkle with Parmesan cheese.