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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
Directions:View on Epicurious
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