Clam and Oyster Pan Roast with Bacon Toast

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.

Step 4: If you have clams that never open, throw them out.

Step 5: Serve them immediately over or next to the crunchy bacon-fat toast.

NOTE: The reason why the dark green part of the leek isn't used is because it imparts bitterness and is not as tender as the lighter parts. The dark parts can be used in making soups and stocks or for other uses. It's good cooked down and placed in omelettes, etc. I never throw it out because I either include it to the dish or make other uses.