Crostini of citrus clams

2 tablespoons Good olive oil
1 tablespoon Sesame oil
1 teaspoon Chilli oil
2 Shallots finely chopped
2 cloves Garlic finely diced
3 tablespoons Coriander chopped
1 tablespoon Grated fresh ginger
2 Fresh red chillies finely chopped (remove seeds)
150ml Dry white wine
2 Bay leaves
1Kg Fresh clams washed
1 tablespoon Grated orange rind
1 teaspoon Grated lemon rind
1 teaspoon Fresh lime juice
2 Spring onions (scallions)finely chopped
2 teaspoons Fresh mint chopped
salt and ground black pepper
To Serve:
8 thin slices French bread
Olive oil

Method:
1. preheat the oven to 180C

2. Make the crostini by lightly sprinkling both sides of the bread
with olive oil and place on a baking sheet. Bake until golden and
brittle. (about 20 mins). Keep an eye on the soas not to burn. Set
aside to cool.

3. Heat the three oils in a large pan and add the shallot, garlic,
half the corriander, half chilli, half ginger and cook until the
onion is softened without colour

4. Add the wine and bay leaves and bring to the boil. Add the clams
and cover with a lid. Cook over a high heat shaking the pan from time
to time for about 3-5mins or until the clams have opened.

5. Remove the opened clams and set aside, return any unopened clams
to the heat for a further 2mins. Any the remain unopened any that
remain unopened discard.

6. Strain the cooking juices into a clean pan and reduce to about 4
tablespoons. Set aside to cool.

7. Remove the clams from the shells and discard the shells. Chop the
clam flesh into small pieces and add the remaining coriander, ginger
and chilli. Add the citrus rinds, lime juice, spring onion and mint.
Season to taste.

8. Fold in the cold cooking juices and refrigerate until required.

9. When ready arrange the clam mixture on the crostini. Serve with
some bitter salad leaves such as rocket.