New haven with Clams

Experience the rich flavors of early-twentieth-century pizzas with a New Haven-style clam white pie that pays homage to the renowned clam pizza from Frank Pepe’s pizzeria. Traditionally cooked in coal-fired ovens, we’ve adapted this delectable pie with an oven-and-broiler technique to achieve the signature charred taste. Using dry mozzarella cheese adds an authentic touch to this New Haven classic, and we’ve added our own twists, such as a dough made with a starter and the addition of bacon, to elevate the flavor profile. The combination of canned and in-shell clams adds a delightful contrast of textures and ensures perfectly cooked clams throughout the pizza. With easy-to-follow steps and the option to use freshly shucked clams for those fortunate enough to have access to them, this pizza is a true crowd-pleaser. Whether you savor it as a whole 14-inch pie or slice it into six delectable portions, this New Haven-style clam white pie will take your taste buds on a journey of unforgettable flavors.

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) of 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 let it warm to 60°F to 65°F at room temperature.
2. Set up the oven with two baking steels or pizza stones and preheat to 500°F for 1 hour.
3. Cook bacon in a skillet and set it aside.
4. Heat olive oil in a large sauté pan, add fresh clams and cook until most of them have opened. Discard any unopened clams.
5. Set aside 12 of the nicest clams in the pan and remove the remaining clams, pulling the clam meat out of the shells.
6. Toss canned clams with garlic, parsley, oil, salt, and pepper.
7. Transfer the dough to a 14-inch round and move it to a dusted wooden peel.
8. Arrange mozzarella slices over the dough and top with clams, bacon, and remaining garlic.
9. Bake the pizza on the top stone for 5 minutes and then on the bottom stone for 4 to 5 minutes.
10. Reheat the reserved clams in the sauté pan.
11. Turn the oven to broil and transfer the pizza to the top stone for about 1 minute for final browning.
12. Garnish the pizza with clams in the shells, strain some clam cooking liquid over the top, and finish with pecorino, pepper flakes, and garlic oil.

YIELD:

• One 14-inch pizza, approximately 6 slices.

SPECIAL INSTRUCTIONS:

• Use baking steels for enhanced charring effects.
• Reheat the reserved clams in the sauté pan while the pizza is baking.
• Broil the pizza briefly for final browning.

TIPS:

1. Use dry mozzarella cheese for an authentic New Haven-style pizza.
2. If freshly shucked clams are available and affordable, use them in place of canned clams for a premium experience.
3. For a thin pie, push the rim flat and give the edges an extra stretch before baking.

As you savor each delightful bite of the New Haven-style clam white pie, you’ll experience a symphony of flavors that transport you back to the early-twentieth-century pizzas. This delicious tribute to Frank Pepe’s pizzeria features our adaptations, including the use of dry mozzarella cheese and a dough made with a starter, that enhances the traditional recipe. The oven-and-broiler technique adds a delightful char, reminiscent of the coal-fired ovens, and baking steels heighten this effect, making this pie a true culinary masterpiece.

The combination of both canned and in-shell clams adds texture and depth to the pie. While the canned clams cook directly on the pizza, the in-shell clams are steamed with olive oil, garlic, and wine before being added to the fully baked pie, ensuring their perfect tenderness and avoiding raw or soggy spots. For those who have the luxury of access to freshly shucked clams, this recipe offers the option to sauté them with a touch of olive oil and garlic for an exquisite upgrade.

The thin crust, crafted by pushing the rim flat and giving the edges an extra stretch, complements the flavors perfectly, ensuring a balance of tastes in every bite. The garnish of grated Pecorino Romano cheese and a sprinkling of red pepper flakes adds a touch of heat and indulgence to the pizza. The final drizzle of garlic oil tantalizes your senses, providing a satisfying finish to the New Haven-style clam white pie.

Whether you enjoy this pizza as a whole 14-inch pie or slice it into six portions to share with family and friends, the joy of crafting this New Haven classic at home is incomparable. Each element, from the crust to the clams, harmonizes beautifully to create an unforgettable taste experience. This pizza is ideal for gatherings, special occasions, or simply a weeknight indulgence that will leave your taste buds longing for more.

The New Haven-style clam white pie is a testament to the culinary traditions that stand the test of time. This adaptation of a beloved classic retains the essence of its original form while adding new dimensions of flavor and creativity. Whether you’re a pizza enthusiast or a casual home cook, this recipe offers a delightful and rewarding culinary experience that will leave a lasting impression on your palate and heart.