Warm Salad of Clams and Cockles with Escarole, Rhubarb
| Yield: | 1 Servings |
| Categories: |
| 4 | tb | Extra virgin olive oil, plus 2 T |
| 2 | Cloves garlic, thinly sliced | |
| 1 | c | Julienne rhubarb |
| 12 | Littleneck clams | |
| 1 | c | Dry white wine |
| 20 | Cockles | |
| 2 | tb | Butter |
| 2 | tb | Red wine vinegar |
| 1 | Head escarole, in 1/2" ribbons, washed and spun dry, to yield 4 C | |
| 2 | Red bell peppers, roasted, peeled, seeded and cut into 1/4-inch julienne | |
| 1 | tb | Black olive paste |
| 12 | sl | (Thin) baguette, toasted |
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