Ingredients

• 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

Directions

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