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1
Preheat the oven to 350.
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2
On a baking sheet, brush the parsnips with olive oil and season with salt and pepper.
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3
Roast the parsnips, turning once or twice, until tender, about 40 minutes.
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4
Let cool slightly, then quarter the parsnips lengthwise and slice them 1/4 inch thick.
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5
Meanwhile, in a large, deep skillet, cook the bacon over moderately high heat until well browned and crisp, about 6 minutes.
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6
Drain the bacon strips on paper towels; wipe out the skillet.
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7
In the skillet, bring the Viognier to a boil with the butter and shallot.
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8
Add the clams, cover and cook over high heat until they open, 6 to 8 minutes.
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9
Using a slotted spoon, transfer the clams to a large bowl.
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10
Pour the clam broth into a glass measuring cup.
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11
Rinse out the skillet.
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12
Slowly pour the clam broth back into the skillet, stopping before you reach the grit at the bottom.
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13
Add the cream and boil until the liquid has reduced by half, about 8 minutes.
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14
If the cream sauce separates, transfer to a blender and puree until smooth, then return it to the skillet.
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15
Add the roasted parsnips, bacon, chives and the cooked clams in their shells to the skillet.
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16
Season generously with pepper, cover and bring to a boil.
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17
Spoon into shallow bowls, sprinkle with oyster crackers and serve immediately.
