WHITE CLAM SAUCE DIP
Provided by Maggie Ruggiero
Time 20m
Yield Makes about 1 1/2 cups
Number Of Ingredients 10
Steps:
- 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.
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