Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   6      tablespoons   extra virgin olive oil -- divided
   2                    garlic cloves -- thinly sliced
   1      cup           julienned rhubarb
  12                    littleneck clams
   1      cup           dry white wine
  20                    cockles
   2      tablespoons   butter
   2      tablespoons   red wine vinegar
   4      cups          ribbon-cut escarole
   2                    red bell peppers -- roasted, peeled,
                        seeded and cut 1/4" julienne
   1      tablespoon    black olive paste
  12      thin slices   baguette -- toasted

Preparation:

In a 12-to 14-inch sauté pan, heat 4 tablespoons 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. Comments: The original recipe title as listed is "Warm Salad Of Clams And Cockles With Escarole, Rhubarb And Roasted Pepper-Olive Crostini". Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D29)