• 1 lb New Zealand cockles or Manila clams
  • 4 tb Extra virgin olive oil
  • 5 Cloves garlic, thinly Sliced
  • 1 tb Blanched sliced almonds
  • 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.