Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   extra virgin olive oil -- plus 2 t
   2      cloves        garlic -- thinly sliced
   1      cup           julienne rhubarb
  12                    littleneck clams
   1      cup           dry white wine
  20                    cockles
   2      tablespoons   butter
   2      tablespoons   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      tablespoon    black olive paste
  12      thin slices   baguette -- toasted

Preparation:

In a 12 to 14-inch sauté‚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.