Oyster and Clam Pan Roast with Turnip, Truffle, and Thyme

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1/4 pound turnips, peeled and cut into 1/4-inch dice

1/4 pound celery root, peeled and cut into 1/4-inch dice

1/4 pound Yukon Gold potatoes, peeled and cut into 1/4-inch dice

1 tablespoon butter

2 cups clam stock, recipe follows

1 cup heavy cream

6 branches thyme, washed, dried and picked

Salt and fresh ground black pepper

12 Pacific oysters, medium sized, shucked, reserve the oyster liquor

1/4 pound chopped razor clams

1/4 pound clams, reserved from making clam stock

Truffle oil

1 black truffle, shaved thin

Clam Stock:

1 teaspoon butter

1/2 cup yellow onion, diced

1/2 cup leek whites, washed and sliced

1/2 cup fennel bulb, sliced

2 pounds Manila clams

2 cups dry white wine

3 cups water

1 head garlic, cracked

3 branches thyme

1 bay leaf

10 black peppercorns