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three/four cup chopped flat-leaf parsleyone tablespoon fine dry bread crumbssix tablespoons extra-virgin olive oil, divided one third cup finely chopped onionabout five garlic cloves, finely choppedone quarter teaspoon hot red pepper flakesone quarter cup dry white wineone quarter cup bottled clam juicethree (six one/two-ounces) cans chopped clams, drainedone to two teaspoons fresh lemon (Recipes by ingridients lemon). juice (Recipes by ingridients juice) .
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