Clams With Garlic and Almonds Tapas |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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We used little necks since that was all we could get. The almonds gave it a different taste. 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.
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