White Clam Sauce Dip

• 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

1. Puree parsley with bread crumbs and 1/4 cup oil in a food processor.
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 puree. Remove from heat and season with lemon juice and salt.

flatleaf, bread crumbs, extravirgin olive oil, onion, garlic, hot red pepper, white wine, clam juice, lemon juice

Taken from www.epicurious.com/recipes/food/views/white-clam-sauce-dip-356073 (may not work)