Recipe information
Total Time
20 min
Yield
Makes about 1 1/2 cups
Ingredients
3/4 cup chopped flat-leaf parsley
1 tablespoon fine dry bread crumbs
6 tablespoons extra-virgin olive oil, divided
1/3 cup finely chopped onion
5 garlic cloves, finely chopped
1/4 teaspoon hot red pepper flakes
1/4 cup dry white wine
1/4 cup bottled clam juice
3 (6 1/2-ounces) cans chopped clams, drained
1 to 2 teaspoons fresh lemon juice
Preparation
Step 1
Purée parsley with bread crumbs and 1/4 cup oil in a food processor.
Step 2
Cook onion, garlic, and red pepper flakes in remaining 2 tablespoons oil in a medium skillet over medium heat, stirring, until pale golden, about 5 minutes. Add wine and clam juice and boil, stirring, until slightly reduced, 1 to 2 minutes. Stir in clams and cook until heated through, then stir in parsley purée. Remove from heat and season with lemon juice and salt.
