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

Name: Warm Salad of Clams and Cockles with Escarole, Rhubarb and Roasted Pepper-Olive Crostini
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 12 slices 12 thin slices of baguette, toasted; 2 Tbsps butter; 20 cockles, scrubbed and rinsed; 237 milliliters dry white wine; 1 head escarole, cut into 1/2-inch ribbons, washed and spun dry to yield 4 cups; 4 Tbsps extra virgin olive oil plus 2 tablespoons; 2 cloves garlic, peeled and thinly sliced; 12 littleneck clams, scrubbed and rinsed; 1 Tbsp black olive paste; 2 red bell peppers, roasted, peeled, seeded and cut into 1/4-inch julienne; 2 Tbsps red wine vinegar; 237 milliliters julienne rhubarb

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

Warm Salad of Clams and Cockles with Escarole, Rhubarb and Roasted Pepper-Olive Crostini requires roughly 55 minutes from start to finish. Watching your figure? This pescatarian recipe has 543 calories, 13g of protein, and 24g of fat per serving. For $2.91 per serving, you get a main course that serves 4. Mother's Day will be even more special with this recipe. If you have bell peppers, wine vinegar, extra virgin olive oil plus 2 tablespoons, and a few other ingredients on hand, you can make it. To use up the extra-virgin olive oil you could follow this main course with the Chocolate Date Caramel Walnut Tart (Gluten-Free, Grain-Free, Vegan) as a dessert.

Instructions

In a 12 to 14-inch saute pan, heat olive oil until smoking.

Ingredients you will need

Olive Oil

Equipment you will use

Frying Pan

Add garlic and rhubarb and cook until softened, about 4 to 5 minutes.

Ingredients you will need

Rhubarb

Garlic

Add littleneck clams and wine and bring to a boil. Cover and cook until all the clams are open, about 6 to 8 minutes.

Ingredients you will need

Littleneck Clams

Clams

Wine

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.

Ingredients you will need

Olive Tapenade

Crostini

Peppers

Pepper

Cooking Oil

Add cockles to littleneck pan and cover. Cook until cockles open, about 1 minute.

Ingredients you will need

Cockles

Equipment you will use

Frying Pan

Add vinegar and escarole and season with salt and pepper. Stir through then divide escarole, clams and cockles among plates and serve.

Ingredients you will need

Salt And Pepper

Escarole

Cockles

Vinegar

Clams

Equipment

Frying Pan

Ingredients

Servings:

12slices

12 thin slices of baguette, toasted 2Tbsps

butter 20

cockles, scrubbed and rinsed 237milliliters

dry white wine 1head

escarole, cut into 1/2-inch ribbons, washed and spun dry to yield 4 cups 4Tbsps

extra virgin olive oil plus 2 tablespoons 2cloves

garlic, peeled and thinly sliced 12

littleneck clams, scrubbed and rinsed 1Tbsp

black olive paste 2

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

red wine vinegar 237milliliters

julienne rhubarb

Recommended wine: Chardonnay, Muscadet, Riesling

Clams on the menu? Try pairing with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.

A to Z Chardonnay

The 2010 A to Z Chardonnay opens with aromas of white flowers, tangerine, lime, quince, wet stone and minerals that develop further into nutmeg, honey, green apple with hints of ginger. A mineral laden attack is bright, mouthwatering and intense. The nuanced mid-palate carries on with flavors that mirror and amplify the aromatics. The finish is long, clean, crisp and juicy with flavors of honeysuckle, citrus and wet stone. This wine exemplifies classic Oregon steely Chardonnay. 2010 was an exceptional vintage for white wines in Oregon and this sophisticated terroir driven wine is no exception; bright, tangy and intense it will deliver over the next 5 years.