This Clam Pizza Recipe Takes 10 Minutes and It Tastes Connecticut

Frank Pepe is widely known because the originator of New Haven-style pizza, and white clam pizza specifically. He started promoting two varieties of pizza from a wheelbarrow to manufacturing unit employees earlier than opening his restaurant in 1925. It stays open and is the longest working pizza joint within the space, though in a unique location down the road.

The pizza he made was much like the pizza in his hometown of Naples, with a skinny crust and a barely moist heart. Their pizzas have been barely crispier, nonetheless, with the essential char as a result of they have been cooked in a coal oven, which burns hotter and drier than the wooden fires of Neapolitan pizza.

At Pep’s, in addition they served uncooked, freshly-shelled littlenecks from close by Rhode Island as appetizers, and by some means, within the 1960s, in a narrative that has been misplaced to historical past, these clams made it right into a white pizza. Gave. Sorry, a pizzaTo make use of the Connecticut-Neapolitan vernacular, or “abites” for brief.

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This toast has the identical appeal and taste as a New Haven pie, however it’s made with staples you should still have in the home (no clam-shucking for you). Stir collectively canned clams with pecorino cheese, garlic, dried oregano, lemon zest, and pink pepper flakes. Flippantly toast some bread underneath the broiler; This is usually a piece of sourdough, a break up french roll or no matter else you have got available. An English muffin could be pleasant. Spoon the clam combination onto the bread, then simmer for a couple of minutes till effervescent. The slight singeing across the edges of the bread will remind you of the coal fires of the unique.

You’ll have already caught on, however this toast comes collectively extremely shortly; It’s a good meal for a busy lunchtime or late night time dinner. I’ve began making a double or triple batch of the clam combination and holding it available within the fridge to complete it much more shortly. With out native clams and a coal oven that heats as much as 1000°F, are you able to make white clam pie at residence? No, and sure… form of. These toasts are only a slice of the true deal, sufficient to final you till you may make the pilgrimage to New Haven.

Whereas it is a nice lunch or dinner for 2, you can too double the clam topping, utilizing a complete baguette, then chopping into smaller items for a crowd. Rather than a baguette, you can too use your favourite French bread or hero roll halved throughout the equator.

Make forward: Clam combination will be refrigerated as much as 2 days prematurely. Boil simply earlier than serving.

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• 1 (6- to 8-ounce) can shelled clams, drained
• 1/three cup (about 1 ounce) finely grated Pecorino cheese (may use Parmesan cheese with a pinch of salt)
• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, minced or finely grated
• 1 tsp dry carom seeds
• 1 lemon, zest finely grated, then reduce into wedges
• pinch of crushed pink chili flakes
• 1/2 baguette (see headnote), about 12 inches lengthy, break up and halved by way of the equator

Place a rack within the higher third of the oven and warmth the broiler.

In a medium bowl, stir collectively clams, pecorino, olive oil, garlic, oregano, lemon zest and pepper flakes.

Place bread, reduce aspect down, on a rimmed baking sheet, and broil about 1 minute or till evenly toasted (watch intently for broiler splatters). Take away from oven, flip bread over, reduce down sides, and prime with clam combination, spreading to fringe of bread to forestall burning.

Simmer 2 to four minutes or till cheese is melted and effervescent. Let cool barely, then squeeze lemon wedges excessive and serve.

Per serving (two 6-inch baguette items)

Energy: 468; Complete Fats: 13 g; Saturated fats: four grams; Ldl cholesterol: 55 mg; Sodium: 876 mg; Carbohydrates: 52 grams; Dietary fiber: 2 grams; Sugar: 2 grams; Protein: 32 grams

This evaluation is an estimate primarily based on the accessible materials and this preparation. It shouldn’t take the place of recommendation from a dietician or nutritionist.

From cookbook creator Ali Slagle,

Examined by Olga Massov; electronic mail questions [email protected],

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