Clams with Roasted Butternut Squash, Leeks and Spiced Yogurt from Friday Harbor House - 1889 Magazin
Clams with Roasted Butternut Squash, Leeks and Spiced Yogurt from Friday Harbor House
Ingredients
- 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
- 1 tbsp honey
- Sprigs of fresh thyme, stems removed
- Sprigs of fresh oregano, stems removed
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