Clams With Garlic and Almonds Tapas

We used little necks since that was all we could get. The almonds gave it a different taste.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb littleneck clams or 1  lb manila clams
• 4  tablespoons extra virgin olive oil
• 5  garlic cloves, thinly sliced
• 1  tablespoon  blanched  sliced almonds
• 2  cups dry white wine, such as cava (Spanish wine)
• 2  lemons, juice and zest of
• 4  scallions, thinly sliced
• 1  bunch parsley, finely chopped

Directions

1. Scrub and drain cockles and set aside.
2. In a 12-inch to 14-inch saute pan, heat oil until smoking.
3. Add garlic and almonds and saute until golden brown. Add clams, wine and lemon juice and zest and bring to a boil. Cover and cook until clams open, about 3 to 4 minutes. Uncover, add scallions and parsley and serve.