Clams With Garlic And Almonds Tapas
We used little necks since that was all we could get. the almonds gave it a different taste.
Steps
Scrub and drain cockles and set aside.
In a 12-inch to 14-inch saute pan , heat oil until smoking.
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.
Ingredients
littleneck clams, extra virgin olive oil, garlic cloves, sliced almonds, dry white wine, lemons, juice and zest of, scallions, parsley