Clams with Garlic Sauce
INGREDIENTS:
1 lb New Zealand cockles or
-Manila clams
4 tb Extra virgin olive oil
5 Cloves garlic; thinly sliced
1 tb Sliced almonds; blanched
2 c Dry white cava; (Spanish
-wine)
Juice and zest of 2 lemons
4 Scallions; thinly sliced
1 bn Parsley; finely chopped
1 lb New Zealand cockles or
-Manila clams
4 tb Extra virgin olive oil
5 Cloves garlic; thinly sliced
1 tb Sliced almonds; blanched
2 c Dry white cava; (Spanish
-wine)
Juice and zest of 2 lemons
4 Scallions; thinly sliced
1 bn Parsley; finely chopped
Scrub and drain cockles and set aside.
In a 12inch and 14inch saute pan, heat oil until smoking. 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.
Yield: 4 as tapas
NOTES : Recipes
In a 12inch and 14inch saute pan, heat oil until smoking. 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.
Yield: 4 as tapas
NOTES : Recipes