Warm Salad of Clams and Cockles with Escarole, Rhub

Name: Warm Salad of Clams and Cockles with Escarole, Rhubarb and Roasted Pepper-Olive Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 2 tablespoons butter; 2 tablespoons red wine vinegar; 1 head escarole, cut into 1/2-inch ribbons, washed and spun dry to yield 4 cups; 2 red bell peppers, roasted, peeled, seeded and cut into 1/4-inch julienne; 1 tablespoons black olive paste; 12 thin slices of baguette, toasted

Servings: persons

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
2 tablespoons butter
2 tablespoons red wine vinegar
1 head escarole, cut into 1/2-inch ribbons, washed and spun dry to yield 4 cups
2 red bell peppers, roasted, peeled, seeded and cut into 1/4-inch julienne
1 tablespoons black olive paste
12 thin slices of baguette, toasted

1
In a 12 to 14-inch saute pan, heat olive oil until smoking.
2
Add garlic and rhubarb and cook until softened, about 4 to 5 minutes.
3
Add littleneck clams and wine and bring to a boil.
4
Cover and cook until all the clams are open, about 6 to 8 minutes.
5
Meanwhile, assemble crostini by first mixing roasted peppers, olive paste and remaining oil together.
6
Divide pepper mixture among 12 toasts and place three on the rims of each of 4 plates.
7
Add cockles to littleneck pan and cover.
8
Cook until cockles open, about 1 minute.
9
Add vinegar and escarole and season with salt and pepper.
10
Stir through then divide escarole, clams and cockles among plates and serve.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Warm Salad of Clams and Cockles with Escarole, Rhubarb and Roasted Pepper-Olive Crostini falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions