2 1/2-3 lbs. fresh steamer clams in shells
2 tbsp. butter
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. dried basil
1/4 tsp. dried savory
1/4 tsp. dried thyme
1/8 tsp. oregano
1 lg. clove garlic, minced
1 med. onion, minced
1 lb. fresh mushrooms, sliced thin
3 tbsp. butter
6 tbsp. flour
2 c. clam juice (2 bottles)
1 c. dry white wine
1 tsp. salt
1/2 c. Parmesan cheese

Scrub clams and soak in cold, salted water for several hours, changing water twice. One tablespoon cornmeal may be added to help force clams to expel sand.

Melt 2 tablespoons butter and add 1/4 teaspoon salt, pepper, basil, savory, thyme and oregano. Stir over moderate heat, then add garlic, onion and mushrooms. Saute just until soft; do not brown. Set aside.

Melt 3 tablespoons butter, add flour. Gradually add clam juice, stirring to make a paste. Add wine, 1 teaspoon salt and mushroom mixture. Simmer a few minutes to blend flavors. Rinse clams well. Steam them about 7 minutes until they open up wide. Serve sauce on a bed of hot spaghetti noodles. Top with Parmesan cheese and surround with the clams in their shells. Serves 4.

NOTE: One cup chicken broth may be substituted for 1 cup of clam juice if a less "fishy" taste is preferred. Sauce will thicken if not served immediately.