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Ingredients

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

Description

<em><strong>Secret Ingredient: Black Truffle Oil</strong></em> This Recipe Comes To Us Courtesy Of Guest Chef Johnathan Sundstrom, James Beard Winner And Chef-Owner Of <a Href="http://www.larkseattle.com">Lark Re

Wholefoods