Clams with Garlic and Almonds
quahog or littleneck clams
4 tablespoons Extra virgin olive oil
5 Cloves garlic, thinly Sliced
1 tablespoon Blanched sliced almonds
2 cup Dry white Wine
Juice and zest of 2 lemons (when grating zest do not grate the white -
keep to the yellow)
4 Scallions, thinly sliced
1 bunch Parsley, finely chopped
Scrub and drain clams and set aside.
In a 14 inch sauté pan, heat oil until hot. Add garlic
and almonds and sauté 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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