Razor Clam Chowder with Black Truffles, Turnips and Thyme

Choweder_razorclam

Course Soups and Stews

Ingredients in this Recipe

1 bay leaf
1 black truffle
1 cup heavy cream
1 tablespoon black truffle oil
1 tablespoon butter
1 to 2 cups cold water
1/2 cup dry white wine, such as Sauvignon Blanc
1/2 cup sliced fennel, white part only
1/2 cup sliced leek, white part only
1/2 cup yellow onion, diced
1/4 cup peeled and diced celery root
1/4 cup peeled and diced turnip
1/4 cup peeled and diced Yukon Gold potatoes
1/4 pound shucked and sliced razor clams
10 whole black peppercorns
2 to 3 cloves garlic, unpeeled
3 to 4 stems thyme
Clam Stock
Salt and black pepper to taste

Recipe Preparation

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