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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
Sweat turnip, celery root, and potato in butter without coloring. Add reserved clam stock, cream, oyster liquor, thyme, salt, and pepper, and simmer until vegetables are tender. Add oysters, razor clams, and manila clams. Cook for 30 seconds. Season. Spoon into serving bowls. Drizzle with truffle oil and top with truffle shavings.
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
Melt butter in a pot. Add onion, leek, and fennel and sweat gently. Add clams and white wine. Reduce wine by half. Add water and aromatics. Simmer gently for 15 minutes. Strain through a fine chinoise and reserve. Shuck clams and reserve.
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Other Recipes from this Episode
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