Put the clams in a container with water so they purge the sand.
In a pot with oil, sauté the brunoise (diced) cut onion and the tomato cut into cubes. Ground the garlic, parsley and toasted almonds into a thick paste.
Add this paste to the pan, along with the white wine and some pepper.
Wash the clams under running cold water and add them to the pot with the sauce. Let cook 10 minutes.
If the sauce is too thick, add some water. Serve hot.