Servings: 2 Cups Calories: 535 kcal

1/2 Cup Salted Butter, divided ½ Cup Salted Butter, divided
2 Cups Heavy Whipping Cream 2 Cups Heavy Whipping Cream
2 Teaspoons Garlic Minced 2 Teaspoons Garlic Minced
Freshly ground pepper, to taste Freshly ground pepper, to taste
White wine, to taste, (approx. ½ cup) White wine, to taste, (approx. ½ cup)
Parsley, to taste Parsley, to taste
2 Cups Freshly Grated Parmesan Cheese (approx. 8 ounces), reserve some to sprinkle on top before serving 2 Cups Freshly Grated Parmesan Cheese (approx. 8 ounces), reserve some to sprinkle on top before serving
2 cans clams, optional, juice reserved. 2 cans clams, optional, juice reserved.
1 small zucchini, cut in half lengthwise, and sliced in ½ inch slices 1 small zucchini, cut in half lengthwise, and sliced in ½ inch slices
approx. 8 oz mushrooms, cut in quarters approx. 8 oz mushrooms, cut in quarters

Add about 2 Tbsp. butter to a large skillet. Melt and add garlic. Cook about 1 minute until garlic is fragrant.
Add zucchini and mushrooms and saute until al dente. Remove from pan and set aside to add later.
Add the rest of the butter and melt.
Add cream.
Simmer over low heat for several minutes.
Whisk in the fresh ground pepper and parsley.
Whisk in wine.
Whisk in clam juice (if using).
Whisk in the Parmesan cheese until melted, small amounts at a time.
Add zucchini and mushrooms and heat through.
Add clams and heat through.
Serve immediately. Sprinkle with extra Parmesan and parsley, if desired.