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Get the recipe opens in a new tab now!Secret Ingredient: Black Truffle OilSpecial Guest Chef: Chef John Sundstrom, Chef and Owner of Lark Restaurant opens in a new tab in Seattle, WAThis 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.
