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Clams With Garlic and Almonds Tapas

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“We used little necks since that was all we could get. The almonds gave it a different taste.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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