Active Time

　　20 min

　　Total Time

　　20 min

　　

Ingredients

Makes about 1 1/2 cups

　　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

　　

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.