STEAMED CLAMS WITH ALMOND AND PARSLEY BUTTER AND NO LINGUINE

Steamed Clams with Almond and Parsley Butter and No Linguine image

Provided by Cal Peternell

Yield 6 servings

Number Of Ingredients 9

1/4 cup almonds, toasted
3 tablespoons unsalted butter, softened
1/2 cup loosely packed parsley leaves, finely chopped
2 tablespoons cooking oil, olive or vegetable
2 garlic cloves
Crushed red pepper flakes
3 pounds small clams, such as Manilas or Littlenecks, well washed in cold water
1/4 cup dry white wine
A great loaf of rustic bread

Steps:

Finely chop the almonds either by crushing with a rolling pin and chopping with a knife, or in a food processor. In a medium bowl, stir the almonds, butter, and parsley together until smooth. Don't add salt-the clams will do that. Set aside while you cook the clams.
Heat a large skillet to medium and add the oil, then the garlic and crushed red pepper flakes. Swirl the pan and, before the garlic browns at all, add the clams and wine. Cover the skillet and cook, stirring occasionally, until all the clams have opened. If a few won't open, that's okay; let them keep their deep secrets. Add the almond and parsley butter and stir so that it melts and mixes with the clam broth. Serve hot with spoons, bread, and napkins.
Variation
Do it the way I originally planned and pluck some, or all, of the cooked clams from their shells, return to the skillet, and toss with hot boiled linguine.