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Clams with Roasted Butternut Squash, Leeks and Spiced Yogurt from Friday Harbor House

Yields4 Servings

 1 lb Washington clams
 ½ cup white wine
 1 butternut squash
 1 tbsp neutral oil, such as grapeseed or canola
 ½ tsp Kosher salt
 2 leeks
 ¼ cup pumpkin seeds or almonds
 ¾ cup plain Greek yogurt
 ¼ tsp Kosher salt
 ½ tsp Ras El Hanout (Moroccan spice blend) If unavailable, use a pinch each of as many of these as you have: cumin, cardamom, cinnamon, ginger, nutmeg, coriander, anise or fennel seed, clove, turmeric, allspice, cayenne
 1 tbsp honey
 Sprigs of fresh thyme, stems removed
 Sprigs of fresh oregano, stems removed
1

Preheat the oven to 400 degrees. Rinse the clams with cold water and discard any that are open, and do not attempt to close when nudged. Place the clams in a bowl covered with ice water and a pinch of chili flakes or a few dashes of hot sauce. Keep them in the spiced water for about 30 minutes to remove any sand they may be holding onto, then discard the water and rinse one more time.
Cut the butternut squash in half lengthwise and scoop out seeds with a spoon. Cut the squash into 2-inch wide strips and toss them with 1 tablespoon oil and ½ teaspoon Kosher salt. Place them skin-side down on a baking sheet and roast until very soft and starting to brown, about 30 minutes.
Remove dark green tops and roots from the leeks. Rinse leeks thoroughly and between layers near the top. Toss with 1 teaspoon oil, wrap in foil and place in a 400-degree oven until soft, about 25 minutes.
Lightly toast the pumpkin seeds or almonds in the 400-degree oven for 3 to 5 minutes until lightly browned. Sprinkle with a pinch of salt while still hot, unless they have been pre-roasted and salted.
Place ¾ cup Greek yogurt in a bowl and stir in ¼ teaspoon salt and ½ teaspoon Ras El Hanout (or substitute).
Place a lidded pot over medium high heat until hot. Working in batches if necessary, add the clams and wine to the pot. Cover and turn the heat up to high for 3 to 5 minutes, just until the clams open. Remove the clams from the liquid and discard any that do not open.
Remove the skin from the roasted butternut squash and discard. Cut the squash into smaller pieces and put them on a plate. Cut the leeks into 1-inch rounds, season to taste with salt and scatter them among the squash. Place clams on the squash and leeks and drizzle with the spiced yogurt and honey. Sprinkle with the pumpkin seeds or almonds and the herbs.

Nutrition Facts

Servings 0