Warm Salad Of Clams And Cockles With Escarole, Rhubarb

We must never forget the thief of the cross (Lk. 23:39-43). He is often used as an encouraging example of a deathbed conversion, but certainly much more is involved. Instead of seizing his last opportunity to be saved, perhaps it was his first opportunity! And think of the courage needed to confess Christ openly before that derisive mob. However one interprets the passage, one thing is clear: where there is life, there is hope. We never know what transpires between the soul and God as that soul is about to enter eternity (Warren Wiersbe and David Wiersbe).

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CATEGORY	CUISINE	TAG	YIELD
Grains		Import, New, Text	1	Servings

INGREDIENTS

4	T	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	T	Butter
2	T	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	T	Black olive paste
12		Thin baguette toasted

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.  Yield: 4 servings  Recipe by:
Molto Mario MB1D29 Posted to MC-Recipe Digest V1 #631 by  Sue
<suechef@sover.net> on Jun 01, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 853 Calories From Fat: 230 Total Fat: 26.4g Cholesterol: 62.3mg Sodium: 1211.5mg Potassium: 2105.3mg Carbohydrates: 92.4g Fiber: 26.5g Sugar: 8.9g Protein: 24.2g