over 4 years ago
Secret Ingredient: Black Truffle Oil
This recipe comes to us courtesy of Guest Chef Johnathan Sundstrom, James Beard winner and Chef-Owner of Lark Restaurant in Seattle, WA. This dish is perfect to serve as autumn transitions in winter, a time when shellfish is usually at its best, both razor clams (usually from the Quinault Reservation on the Olympic Peninsula) and Manila clams are plentiful and plump. If razor or Manila clams are unavailable, use whatever clams are plentiful in your area, such as Little Neck clams. Add delicious decadence with a drizzle of black truffle oil or shavings of fresh Oregon truffles which give the dish a luxurious feel without costing a fortune, as Oregon truffles are available for about 1/10th of the price of their European counterparts. To learn how to make this recipe, watch the Secret Ingredient cooking show.
- Clam Stock
- 1 tablespoon butter
- 1/2 cup yellow onion, diced
- 1/2 cup sliced leek, white part only
- 1/2 cup sliced fennel, white part only
- 2 to 3 cloves garlic, unpeeled
- 1 bay leaf
- 3 to 4 stems thyme
- 10 whole black peppercorns
- 2 pounds Manila clams, rinsed to remove any sand
- 1/2 cup dry white wine, such as Sauvignon Blanc
- 1 to 2 cups cold water
- Clam Chowder
- 1 tablespoon butter
- 1/4 cup peeled and diced turnip
- 1/4 cup peeled and diced celery root
- 1/4 cup peeled and diced Yukon Gold potatoes
- 2 cups reserved clam stock
- 1 cup heavy cream
- 1 teaspoon chopped thyme
- Salt and black pepper to taste
- Reserved chopped Manila clams
- 1/4 pound shucked and sliced razor clams
- 1 tablespoon black truffle oil
- 1 black truffle
For the clam stock, melt butter in a large saucepan over medium heat, then add the onion, leek, fennel and garlic, gently sauté 3 to 4 minutes. Add bay leaf, thyme and peppercorns. Add clams, white wine and just enough cold water to barely cover the clams. Cook 10 minutes or until all the clams open (discard any unopened clams).
Strain through a fine mesh strainer set over a bowl, reserving broth and clams. Shuck clams (remove the clam from the opened shell), finely chop and save for the chowder. Reserve broth and discard the vegetables and aromatics from the broth.
For the clam chowder, melt butter in a large saucepan over medium heat. Add turnip, celery root and potatoes and cook until soft, without browning (about 6 to 8 minutes). Stir in reserved clam stock, cream and thyme. Season with salt and pepper. Simmer uncovered until vegetables are tender, about 3 to 5 minutes.
Stir in manila clams and razor clams, cook 30 seconds or until just heated through. Divide chowder between 4 soup bowls and top with a drizzle of truffle oil and shaved truffles, if you choose.
Chef’s Tips: What to do with the remaining truffle oil? Try some drizzled over scrambled eggs, cheesy risotto, mashed potatoes or any dish that begs for an elegant, yet earthy punch of flavor.
For a decadent indulgence, top with black truffle shavings.
- 620 calories
- 33g total fat
- 19g saturated fat
- 180mg cholesterol
- 1816mg sodium
- 32g carbohydrate (5g dietary fiber, 4g sugar)
- 46g protein