Clams with Garlic and Hazelnut Picada

Sort through the clams, discarding any that are cracked or do not close when tapped. Place them in a large bowl of cold salted water and let them purge for 30 minutes. Drain and rinse well under cold running water.

In a dry skillet over medium heat, toast the hazelnuts, stirring frequently, until golden and fragrant, about 4 to 5 minutes. Transfer to a plate to cool slightly.

Using a mortar and pestle, pound the toasted hazelnuts, garlic cloves, and parsley together until you have a coarse, textured paste. Season with salt and a pinch of black pepper. Set aside.

In a large wide pot or Dutch oven over medium heat, warm the olive oil. Add the diced yellow onion and cook, stirring with a wooden spoon, until softened and translucent, about 8 minutes.

Add the sliced garlic and cook for another minute until fragrant but not browned.

Add the cleaned clams to the pot and pour in a splash of water, about a quarter cup. Cover with a tight-fitting lid and cook over medium-high heat until the clams open, about 5 to 7 minutes. Shake the pot occasionally to move them around. Discard any clams that remain closed.

Uncover the pot and scatter the hazelnut picada over the clams. Toss gently so the coarse paste absorbs the cooking juices and thickens them into a sauce.

Drizzle the extra virgin olive oil over the top and give one final gentle toss. Serve immediately in warm bowls with plenty of crusty bread to soak up the sauce.