1. Lightly roast the skinned and sliced almonds. Peel and chop cucumber.
2. Add all of ingredients, except sparkling water, to blender and blend. Let ingredients sit overnight. Pass through fine chinois twice and thin as necessary with sparkling water.
3. Steam littlenecks (four per person) in white wine until opened.
4. Divide soup between four bowls. Place clams in middle of soup, creating a line. Garnish with chive oil, sliced red grapes and diced cucumber. Slice scallions thinly and soak in iced water to curl, place on top of clams.