Warm Salad of Clams and Cockles with Escarole, Rhubarb and Roasted Pepper-Olive Crostini

TOTAL TIME: 55 min
Prep: 30 min
Inactive Prep: --
Cook: 25 min
YIELD: 4 servings
LEVEL: --

ingredients

  • 4 tablespoons extra virgin olive oil plus 2 tablespoons
  • 2 cloves garlic, peeled and thinly sliced
  • 1 cup julienne rhubarb
  • 12 littleneck clams, scrubbed and rinsed
  • 1 cup dry white wine
  • 20 cockles, scrubbed and rinsed
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Directions

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.

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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