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. ---------------------------------------------------------------------------
Nutrition
Ingredients
