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Clams in Apple Cider

4 servings

Ingredients:

2 tablespoons unsalted European-style butter (such as Keller's)
1 medium onion, thinly sliced
2 large cloves of garlic, finely chopped
1 small carrot, scraped and cut into thin rounds
1/3 cup peeled and finely diced butternut squash
salt and pepper
1/4 cup roughly chopped parsley leaves
1 large head of curly leaf lettuce, thinly sliced
2 plum tomatoes, diced
1/3 cup of fresh apple cider
4 dozen littleneck clams, well scrubbed

Method

Melt the butter in a large saucepan over high heat. Add the onion, garlic, squash and carrots. Saute for 3 to 4 minutes. Season with the salt and pepper. Stir in the parsley, lettuce and tomato. Add the cider and slowly bring to a boil.

Place the clams in a single layer in the saucepan. Cover and reduce the heat to medium and simmer until all clams are open, about 5 to 10 minutes. Discard any clams that do not open.

Ladle the clams and broth into soup bowls and serve with a nice loaf of bread.