- 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
- Purée parsley with bread crumbs and 1/4 cup oil in a food processor.
- 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.