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

Name: Oyster and Clam Pan Roast with Turnip, Truffle, and Thyme
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 1 bay leaf; 10 black peppercorns; 1 Tbsp butter; 1 teaspoon butter; 113 grams celery root, peeled and cut into 1/4-inch dice; 113 grams clams, reserved from making clam stock; 113 grams chopped razor clams; 473 milliliters dry white wine; 118 milliliters fennel bulb, sliced; 1 head garlic, cracked; 8 servings Salt and fresh ground black pepper; 237 milliliters heavy cream; 118 milliliters leek whites, washed and sliced; 907 grams Manila clams; 12 mediums 12 Pacific oysters, medium, shucked, reserve the oyster liquor; 3 branches thyme; 6 branches thyme, washed, dried and picked; 1 black truffle, shaved thin; 8 servings Truffle oil; 113 grams turnips, peeled and cut into 1/4-inch dice; 710 milliliters water; 118 milliliters yellow onion, diced; 113 grams Yukon Gold potatoes, peeled and cut into 1/4-inch dice

Oyster and Clam Pan Roast with Turnip, Truffle, and Thyme is a gluten free and pescatarian recipe with 8 servings. One portion of this dish contains around 5g of protein, 27g of fat, and a total of 347 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 1 hour. Head to the store and pick up leek whites, truffle, pacific oysters, and a few other things to make it today.