Instructions: Scrub and drain cockles and set aside.

In a 12-inch to 14-inch 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.

This recipe yields 4 servings as tapas.

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