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

Name: Oyster and Clam Pan Roast with Turnip, Truffle, and Thyme
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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

Servings: persons

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
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

1
Sweat turnip, celery root, and potato in butter without coloring.
2
Add reserved clam stock, cream, oyster liquor, thyme, salt, and pepper, and simmer until vegetables are tender.
3
Add oysters, razor clams, and manila clams.
4
Cook for 30 seconds.
5
Season.
6
Spoon into serving bowls.
7
Drizzle with truffle oil and top with truffle shavings.
8
Melt butter in a pot.
9
Add onion, leek, and fennel and sweat gently.
10
Add clams and white wine.
11
Reduce wine by half.
12
Add water and aromatics.
13
Simmer gently for 15 minutes.
14
Strain through a fine chinoise and reserve.
15
Shuck clams and reserve.

889

kcal

Calories

Fat

147

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 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, and more.

Yes, Oyster and Clam Pan Roast with Turnip, Truffle, and Thyme falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

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

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