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1
Heat the olive, sesame and chilli oils in a large saucepan.
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2
Add the shallots, garlic, half the cilantro, half the ginger and half the chilli and cook over a medium heat until the shallots have softened without colouring.
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3
Add the wine and the bay leaves and increase the heat.
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4
Bring to the boil and add the clams.
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5
Cover the pan and cook over a brisk heat, shaking the pan from time to time, for between 3 - 5 minutes or until the clams have opened.
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6
Remove opened clams and set aside.
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7
Return unopened clams to the heat and cook for a further 2 minutes.
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8
Discard any that fail to open.
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9
Strain the cooking juices into another saucepan and boil the juices until they have reduced to about 4 tablespoons.
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10
Set aside to cool.
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11
Meanwhile pre-heat oven to 350F
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12
Lightly oil the baguette slices on both sides with the olive oil and place in the oven on a baking sheet.
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13
Bake until golden and brittle, around 15 minutes.
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14
Set aside to cool.
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15
While the bread slices are baking remove the cooked clams from their shells, discarding the shells.
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16
Chop the clam flesh into small pieces and combine with the remaining cilantro, ginger and chilli.
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17
Mix with the orange, lemon and lime rinds, the lime juice, scallion and mint.
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18
Season to taste with salt and freshly ground pepper.
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19
Mix in the cooled cooking juices.
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20
Cover and refrigerate until ready to serve.
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21
Arrange the clam mixture on the baguette slices and serve with arugula salad.
