Clam Sauce

• 4 tbsp Butter
• 2 tbsp Olive Oil
• 1/2 cup Onion, finely chopped
• 8 oz Mushroom, fresh, chopped
• 2 cloves Garlic, minced
• 2 cans whole Baby Clams
• 1/2 cup Water
• 1/4 Sherry
• 2 tsp Lemon Juice
• 1 Bay Leaf
• 3/4 tsp dried Oregano
• 1/2 tsp Garlic Salt
• 1/4 tsp White Pepper
• 1/4 tsp Italian Seasoning
• 1/4 tsp Black Pepper
• 2 tbsp Parsley, fresh, chopped
• Hot Cooked Pasta
• Parmesan Cheese

Select setting on a 6-qt electric pressure cooker. Adjust for medium heat; add butter and oil. When hot, cook and stir onions for about 2 minutes. Add mushrooms and garlic; cook 1 minute longer. Press cancel.

Drain clams, reserving liquid; coarsely chopped. Add clams, reserved clam juice and the next 9 ingredients to pressure cooker. Lock lid; close pressure cooker valve. Adjust to pressure cook on high; 2 minutes. Quick release pressure.

Discard bay leaf; stir in parsley. Serve with pasta. If desired, serve with grated Parmesan cheese and additional lemon juice and parsley.