Recipe courtesy of Johnathan Sundstrom
Episode: Seattle
Save Recipe Print
Total:
1 hr
Prep:
20 min
Cook:
40 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Clam Stock:

Directions

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:

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.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Pan Roasted Brussels Sprouts with Bacon

Recipe courtesy of Sunny Anderson

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Fried Oysters

Recipe courtesy of The Neelys

New England Clam Chowder

Recipe courtesy of Dave Lieberman

Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Linguini with Clam Sauce

Recipe courtesy of Rachael Ray

Manhattan Clam Chowder

Recipe courtesy of Food Network Kitchen

Linguine with Clam Sauce

Recipe courtesy of Ree Drummond

Linguine with White Clam Sauce

Recipe courtesy of Anne Burrell

Browse Reviews By Keyword

          Latest Stories