1. Heat olive oil in a large skillet, add onions and chile pepper flakes, and sweat until onion is soft (do not brown). 2. Add garlic and parsley and saute for another minute or two, until garlic aroma is apparent. 3. Add reserved clam juice, and simmer for 15-20 minutes. 4. Add whipping cream and simmer over low heat until hot, but do not let come to a boil. 5. Add drained clams and heat until warm. Do not overcook at this point or your clams will get tough and rubbery - cook just until until well heated. 6. Serve over pasta and top with shredded parmesan. Asiago works as well! 7. Enjoy with your crusty bread dipped in the juice! ---------------------------------------------------------------------------
Nutrition
Ingredients
