New Haven with Clams

Embark on a culinary journey to New Haven, the city renowned for its coal-fired pizzas that carry a legacy of tradition and taste. While coal-fired ovens were once the norm, Tony’s brings you an adapted version of the New Haven-style clam white pie, prepared using an oven-and-broiler technique that captures the delectable charred essence of the original. This tribute to Frank Pepe’s pizzeria, famed for its clam pizza, introduces a delightful combination of flavors, including bacon and canned and in-shell clams, that will elevate your pizza experience. Whether you enjoy the traditional dry mozzarella or opt for baking steels to enhance the charred effect, this recipe allows for a tantalizing creation that exudes the spirit of New Haven’s pizza culture. Experience the best of both worlds as we explore the secrets of crafting this New Haven with Clams, a delicious pizza masterpiece that bridges the gap between tradition and innovation.

INGREDIENTS:

• 1 (13-ounce/370-gram) ball Master Dough, preferably with starter, made with Tiga but without oil
• 3 parts flour mixed with 1 part semolina, for dusting
• 2 strips (75 grams) of bacon, cut crosswise into ½-inch pieces
• 1 tablespoon (14 grams) olive oil, plus more for cooking the clams
• 2 pounds (910 grams) of littleneck clams (about 18 clams), scrubbed, rinsed, and drained
• ½ cup (113 grams) dry white wine
• 1½ teaspoons (5 grams) minced garlic
• Fine sea salt
• 1 (10-ounce/280-gram) can baby clams, drained
• ½ teaspoon (1 gram) chopped fresh flat-leaf parsley
• Freshly ground black pepper
• 8 ounces (225 grams) dry mozzarella cheese, thinly sliced (about 12 slices)
• Grated Pecorino Romano cheese, for dusting
• Red pepper flakes, for dusting
• Garlic oil, for drizzling

PREPARATIONS:

1. Remove the dough ball from the refrigerator and leave wrapped at room temperature until the dough warms to 60°F to 65°F. Meanwhile, set up the oven with two baking steels or pizza stones and preheat to 500°F for 1 hour (see Getting Started).
2. Heat a small skillet over medium-high heat and add the bacon. Lower the heat to medium and cook the bacon, stirring often, for about 2 minutes, until most of the fat is rendered and the bacon is partially cooked. Set the bacon aside without draining it.
3. Heat a film of olive oil in a large sauté pan. When the oil is hot, add the fresh clams and cook for about 2 minutes, stirring them often. Add the wine, cover, and cook for about 1½ minutes, shaking the pan from time to time, until most of the clams have opened. Add ½ teaspoon of the garlic and a pinch of salt, re-cover, and continue to cook for about 30 seconds to 1 minute until all of the clams have opened. Discard any clams that failed to open. Leave 12 of the nicest clams in the pan (for garnishing the pizza) and remove the remaining clams, including any that have fallen out of their shells. Pull the clam meat out of the shells, put in a bowl, and discard the shells.
4. Add the canned clams and toss with ½ teaspoon of the garlic, the parsley, the 1 tablespoon oil, a pinch of salt, and 3 grindings of pepper.
5. Transfer the dough to the work surface. Open the dough to a 14-inch round and push down the sides rather than creating a raised edge (see Opening and Stretching the Dough). Move the dough to a dusted wooden peel. As you work, shake the peel forward and backward to ensure the dough isn’t sticking.
6. Arrange the mozzarella slices over the dough. Do not break up the slices; it is fine if only some of the cheese reaches the edge of the dough. Scatter the clams in the bowl, the bacon, and the remaining ½ teaspoon garlic over the cheese.
7. Slide the pizza onto the top stone (see Moving the Dough to the Oven) and bake for 5 minutes. Lift the pizza onto the peel, rotate it 180 degrees, and then transfer it to the bottom stone. Bake for another 4 to 5 minutes, until the bottom is browned and crisp and the top is golden brown. Meanwhile, reheat the clams in the sauté pan.
8. Turn the oven to broil and transfer the pizza to the top stone for about 1 minute for a final browning.
9. Transfer the pizza to a cutting board and cut into 6 wedges. Garnish with the clams in the shells and strain some of the clam cooking liquid over the top. Finish with a dusting of pecorino and pepper flakes and a drizzle of garlic oil.

YIELD:

• Makes one 14-inch pizza; 6 slices

SPECIAL INSTRUCTIONS:

• Use baking steel instead of stones to enhance the charred effect of the pizza.
• Adjust the spiciness by customizing the amount of red pepper flakes or using freshly shucked clams for a sautéed alternative.

TIPS:

• Push the rim of the pizza flat and give the edges a little extra stretch for a thin crust.
• Strain some of the clam cooking liquid for an added burst of flavor.

The New Haven with Clams pizza offers a delightful fusion of tradition and innovation that celebrates the spirit of New Haven’s pizza culture. Though once cooked in coal-fired ovens, this recipe brings the essence of a coal oven to your kitchen with an oven-and-broiler technique, complemented by baking steels for that cherished charred effect. Drawing inspiration from Frank Pepe’s pizzeria, we add our creative touches, such as bacon and both canned and in-shell clams, to elevate this pizza to new heights.

The secret to the flavor lies in the use of dry mozzarella, traditional in New Haven pizzas, as it exudes less liquid during cooking than whole-milk mozzarella, ensuring a perfect balance of toppings. This pizza embraces the essence of New Haven’s clam pizza, while our adaptation allows you to customize the spiciness to your taste. Whether you choose the option of red pepper flakes or freshly sautéed clams, this pie guarantees an explosion of flavors that will leave you craving more.

As you prepare this New Haven with Clams, take a moment to savor the amalgamation of tastes, paying homage to the rich heritage of pizza-making while embracing the joy of culinary innovation. The combination of bacon, canned clams, and in-shell clams steamed to perfection ensures a symphony of flavors that come together in harmony. Each bite will transport you to the streets of New Haven, where the aroma of coal-fired ovens wafts through the air, enticing you to indulge in a slice of history.

In conclusion, immerse yourself in the heart of New Haven’s pizza legacy with this New Haven with Clams recipe that pays homage to tradition while embracing contemporary culinary creativity. Savor the delectable combination of flavors that capture the essence of a coal-fired oven in every bite. Experience the joy of crafting a pizza masterpiece that not only delights your taste buds but also celebrates the legacy of New Haven’s pizza culture.