Instructions: Heat the oil in a large saucepan over medium-high heat until almost smoking and saute the garlic until golden brown. Add the onion and cook until soft. Add the clam juice, wine and lemon juice and bring to a boil. Reduce heat and simmer for 10 minutes.

Place the broth in a blender with the parsley, honey and salt and pepper to taste and process until pureed. Combine the broth and clams in a large saucepan over high heat and bring to a boil. Reduce heat, cover the pan and steam the clams until opened. Spoon into large bowls. Serve with Grilled Garlic Bread.

This recipe yields 4 servings.

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