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
Need to make a substitution?
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.