Clam and Oyster Pan Roast with Bacon Toast Recipe

"My kind of food! This recipe comes from Cookbook: "Deep Run Roots", by Chef, Vivian Howard. As noted by the chef - this recipe is both brothy and rich, the pan roast weaves New Orleans tradition of decadent creamed oysters over toast with that coastal winter staple, clams. My Note: The amount of clams and oysters seems like a lot for 4 servings, but I've left the amount original to the recipe, but increased the servings to 6. Oysters can be expensive, so I'd use clams in its place, if need-be."

Step by Step Method

Step 1

Preheat oven to 375-degrees-Fahrenheit.

Step 2

Slice the loaf of bread into 1 - 2 inch slices. Brush them with all but 1 tablespoon of the bacon fat and sprinkle with 1/2 teaspoon salt. Lay the bread out on a baking sheet and place it in the oven just before you start to make your pan roast. The two will take about the same amount of time. (The chef says this, but not sure about that!)

Step 3

In a 10-inch Dutch oven or skillet fitted with a lid that is oven resistant, melt 1 tablespoon bacon fat over medium-low heat. Add the leeks and 1/4 teaspoon salt. Sweat for 10 minutes. Add the garlic, turnip greens, thyme, and chili flakes. Toss around and wilt for 2 minutes. Add the vermouth and the clams. Raise the heat to medium. Cover and steam. Check the clams after about 5 minutes. They will probably need more time and may take up to 10 minutes to open, but you want to be vigilant about catching them just as they do. Once about 1/4 of the clams have just popped open, lower the heat slightly and stir in the oysters, lemon juice, hot sauce, butter, remaining salt, and parsley. Continue to heat just until the oysters barely begin to curl around the edges.