Recipes Dinner Seafood Main Course Shellfish Main Course Clam-and-Oyster Pan Roast 4.5 (2) 2 Reviews This brothy, aromatic seafood dish from chef Vivian Howard of Chef & the Farmer in Kinston, North Carolina, weaves steamed clams with traditional New Orleans creamed oysters. It’s hearty but not heavy, and the winter greens make it a full meal. Crusty bread is a must for sopping up the coveted broth. Slideshow: More Clam Recipes By Vivian Howard Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: © Christina Holmes Total Time: 45 mins Yield: 4 Ingredients 4 tablespoons unsalted butter 2 small leeks, white and tender green parts only, thinly sliced (2 cups) Kosher salt 4 cups chopped mustard or turnip greens 4 thyme sprigs 2 garlic cloves, thinly sliced 1/4 teaspoon crushed red pepper 1 cup dry vermouth 2 dozen littleneck clams, scrubbed 2 dozen oysters, freshly shucked, with their liquor 2 tablespoons heavy cream 2 tablespoons chopped parsley 1 teaspoon fresh lemon juice 2 dashes of hot sauce Crusty bread, for serving Directions In a large enameled cast-iron casserole, melt 2 tablespoons of the butter. Add the leeks, season with salt and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Add the mustard greens, thyme, garlic and crushed red pepper and cook, stirring, until the greens are wilted, about 2 minutes. Add the vermouth and clams and bring to a boil. Cover and cook over moderate heat until the clams open, 5 to 10 minutes; transfer the clams to a bowl as they open, discarding any that do not. Add the oysters and their liquor, the cream, parsley, lemon juice, hot sauce and remaining 2 tablespoons of butter and cook just until the oysters start to curl around the edges, 1 to 2 minutes. Discard the thyme sprigs. Stir in the clams and any juices; serve immediately with crusty bread. Suggested Pairing Crisp Chablis: 2015 Drouhin Vaudon. Originally appeared: November 2016 Rate It Print