Clams With Garlic and Almonds Tapas

• 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

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.
4. Add clams, wine and lemon juice and zest and bring to a boil.
5. Cover and cook until clams open, about 3 to 4 minutes.
6. Uncover, add scallions and parsley and serve.

littleneck clams, extra virgin olive oil, garlic, almonds, white wine, lemons, scallions, parsley

Taken from www.food.com/recipe/clams-with-garlic-and-almonds-tapas-136334 (may not work)