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Razor Clam Chowder with Turnip, Truffle and Thyme with Special Guest Chef John Sundstrom
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Secret Ingredient: Black Truffle Oil
Special Guest Chef: Chef John Sundstrom, Chef and Owner of Lark Restaurant in Seattle, WA
This 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.
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