2 pounds steamer clams,
1 butternut squash, peeled and
1 yellow onion, chopped
4 garlic cloves, divided and
½ cup heavy cream
1 tablespoon salt
2 tablespoons butter
1 leek, cleaned and chopped
1 cup white wine
1 cup shaved cabbage
1 tablespoon apple cider
1 bunch chives, finely chopped
Fill large pot with water and bring to a boil, add
chopped butternut squash, onion, 1 clove of garlic
and handful of salt. Simmer for 20 minutes. Drain
the vegetables and add to blender. Top this mixture
with heavy cream and 1 tablespoon of salt, blend
until nice and smooth. Set aside.
Using a food processor or mandolin shave the
apple. Take a medium mixing bowl and add
cabbage, shaved apple, and apple cider vinegar.
Toss and let sit for at least 10 minutes.
In a large pot add butter, leeks and the remaining
2 cloves of garlic, stir until everything begins
to brown. Add your clams and white wine, cover
immediately and let steam for 3-4 minutes. When
the clams open they are ready.
In serving dishes, add a large dollop of the
butternut squash puree, top with clams and that
yummy white wine mixture, then top with apple
relish. Serve with a crusty piece of fresh bread to
make sure you get every bite of that sauce.