Warm Salad of Clams and Cockles with Escarole, Rhubarb and Roasted Pepper-Olive Crostini (Mario Batali) Recipe

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Warm Salad of Clams and Cockles with Escarole, Rhubarb and Roasted Pepper-Olive Crostini (Mario Batali)
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Ingredients:

Directions:

  1. 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.
  2. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 923.17 Kcal (3865 kJ)
Calories from fat 255.56 Kcal
% Daily Value*
Total Fat 28.4g 44%
Cholesterol 16.65mg 6%
Sodium 1732.31mg 72%
Potassium 479.1mg 10%
Total Carbs 104.92g 35%
Sugars 2.82g 11%
Dietary Fiber 6.51g 26%
Protein 18.59g 37%
Vitamin C 66.3mg 110%
Vitamin A 1.6mg 52%
Iron 25.2mg 140%
Calcium 31.1mg 3%
Amount Per 100 g
Calories 178.72 Kcal (748 kJ)
Calories from fat 49.47 Kcal
% Daily Value*
Total Fat 5.5g 44%
Cholesterol 3.22mg 6%
Sodium 335.36mg 72%
Potassium 92.75mg 10%
Total Carbs 20.31g 35%
Sugars 0.55g 11%
Dietary Fiber 1.26g 26%
Protein 3.6g 37%
Vitamin C 12.8mg 110%
Vitamin A 0.3mg 52%
Iron 4.9mg 140%
Calcium 6mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 20
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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