• 4servings
  • 55minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, D
MineralsSelenium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 tablespoons extra virgin olive oil plus

  2. 2 tablespoons

  3. 2 cloves garlic , peeled and thinly sliced

  4. 1 cup julienne rhubarb

  5. 12 littleneck clams, scrubbed and rinsed

  6. 1 cup dry white wine

  7. 20 cockles, scrubbed and rinsed

  8. 2 tablespoons butter

  9. 2 tablespoons red wine vinegar

  10. 1 head escarole, cut into 1/2-inch ribbons, washed and spun dry to yield

  11. 4 cups

  12. 2 red bell peppers , roasted, peeled, seeded and cut into 1/4-inch julienne

  13. 1 tablespoons black olive paste

  14. 12 thin slices of baguette, toasted

Instructions Jump to Ingredients ↑

  1. In a 12 to 14-inch saute pan, heat olive oil until smoking. Add garlic and rhubarb and cook until softened, about 4 to 5 minutes. Add littleneck clams and wine and bring to a boil. Cover and cook until all the clams are open, about 6 to 8 minutes.

  2. Meanwhile, assemble crostini by first mixing roasted peppers, olive paste and remaining oil together. Divide pepper mixture among 12 toasts and place three on the rims of each of 4 plates. Add cockles to littleneck pan and cover. Cook until cockles open, about 1 minute. Add vinegar and escarole and season with salt and pepper. Stir through then divide escarole, clams and cockles among plates and serve.


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