Razor Clam Chowder with Black Truffles, Turnips and Thyme

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.