Caramelized Clams Flatbread with Acorn Squash

Slow-cooked sweet onions, caramelized roasted acorn squash, and quickly steamed clams layered onto flatbread with melted cheese.

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Prep Time 20

Cook Time 40

Servings: 4

Calories: 380

For the Onions and Squash
1 large onion thinly sliced
1 small acorn squash about 1.5 lbs, peeled, seeded, thinly sliced into half-moons
2 tbsp olive oil
2 tbsp unsalted butter divided
Salt and black pepper to taste
For the Clams
1 lb littleneck clams scrubbed
2 cloves garlic minced
1/4 cup clam juice or seafood stock
1 tbsp fresh lemon juice
To Assemble
4 flatbreads or naan
1/2 cup shredded mozzarella or fontina
Fresh thyme chopped
Red pepper flakes optional
Lemon wedges for serving

Roast squash with olive oil, salt, and pepper at 425°F for 20 to 25 minutes, flipping once.
Cook onion in 1 tbsp butter over medium-low heat for 20 to 25 minutes until deeply golden.
Melt remaining butter, add garlic, then clam juice and lemon juice. Bring to a simmer.
Add clams, cover, and steam 5 to 7 minutes until open. Discard any unopened. Remove meat, reserve broth.
Top flatbreads with onions, squash, clam meat, and cheese.
Bake at 425°F for 8 to 10 minutes until cheese is melted and edges are crisp.
Drizzle with reserved broth, garnish with thyme and pepper flakes, and serve with lemon wedges.