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.
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.
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.