NEW HAVEN CLAM PIZZA
This appetizer is the perfect start to any meal. It's always been a big hit with our family and friends. -Susan Seymour, Valatie, New York
Provided by Taste of Home
Categories Appetizers Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in water. Add sugar; let stand for 5 minutes. Add the flour, salt and oil; beat until smooth. Cover and let rise in a warm place until doubled, about 15-20 minutes., Punch dough down. Press onto the bottom and up the sides of a greased 14-in. pizza pan; build up edges slightly. Prick dough several times with a fork., Bake at 425° for 6-8 minutes. Sprinkle remaining ingredients over crust in order listed. Bake for 13-15 minutes or until crust is golden and cheese is melted. Cut into wedges.
Nutrition Facts : Calories 252 calories, Fat 9g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 519mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
WHITE CLAM PIZZA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 500 degrees. Place a pizza stone or inverted rimmed baking sheet on the bottom rack.
- Mix the garlic and 1/4 cup olive oil in a small bowl. Knead the dough about 6 times on a lightly floured surface. Roll and stretch into a 12-inch round. Place the dough on a pizza peel, or another inverted baking sheet, dusted with cornmeal.
- Brush half of the garlic-oil over the dough; season with salt. Scatter the mozzarella and clams over the crust; drizzle with 2 tablespoons of the reserved clam juice and the remaining garlic-oil. Sprinkle with the oregano, parmesan, and salt to taste. Slip the pizza onto the preheated pizza stone or baking sheet (the cornmeal will help it slide off). Bake until the crust is light brown, 13 to 15 minutes.
- Just before the pizza is done, drizzle the arugula with olive oil and lemon juice. Slice the pizza; top each piece with arugula and season with red pepper flakes, if desired.
Nutrition Facts : Calories 698, Fat 33 grams, SaturatedFat 9 grams, Cholesterol 82 milligrams, Sodium 821 milligrams, Carbohydrate 63 grams, Fiber 2 grams, Protein 39 grams
WHITE CLAM PIZZA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- In a small bowl, combine the clams, the reserved clam juice, olive oil, oregano, crushed red pepper flakes, garlic, a pinch of salt and a pinch of pepper. Set aside.
- Spread the pizza dough into a large oval on a baking sheet. Brush with olive oil, then sprinkle with salt and pepper. Sprinkle with the mozzarella and half of the Pecorino Romano. Scatter over the clam mixture, leaving a 1/2-inch border around the edge of the dough.
- Bake until the crust is golden and crisp, about 15 minutes.
- Transfer to a cutting board and sprinkle over the remaining Pecorino Romano, some fresh oregano leaves and more red pepper flakes. Slice and serve.
CLAM-CHOWDER PIZZA
The clam pizza is thought to have been born in New Haven at Frank Pepe Pizzeria Napoletana, in the middle of the last century, and has since made its way south to New York City. My recipe honors no one particular preparation but does pay homage to the clam pan roasts of the Grand Central Oyster Bar. It uses as sauce the building blocks of a classic clam chowder - alliums slowly fried with bacon, then infused with clam juice and wine, reduced to a glaze and thickened with cream - and tops it with chopped clams, lemon zest and a spray of hot pepper flakes. This makes for a heavy pie. If you're having a hard time moving it around on the pizza peel before baking, place a sheet of parchment paper beneath the dough, which will help when you slide the pie to the hot surface of the baking stone in the oven.
Provided by Sam Sifton
Categories pizza and calzones, main course
Time 1h15m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- Place a pizza stone or tiles on the middle rack of your oven, and turn heat to its highest setting. Let it heat for at least an hour.
- Put the clams in a large, heavy Dutch oven, add about 2 cups of water and 3/4 cup of the wine, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, chop roughly and set aside.
- Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium low. Add bacon, and cook, stirring occasionally, until the fat has rendered and the bacon has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove bacon from fat, and set aside.
- Add the leeks to the fat, and cook, stirring frequently, for about 5 minutes, then add the garlic and half of the parsley. Continue cooking and stirring until the leeks are soft but not brown, about 5 minutes more.
- Stir in the remaining wine and approximately 1 cup of the reserved clam stock (save the rest for another use), and continue cooking until the liquids have reduced almost to syrup.
- Add cream and black pepper. Let the mixture come to a bare simmer, then allow to reduce and thicken, then add reserved clams and remove from heat. (You can do all this the day before you make the pizza, then refrigerate until ready to use.)
- Make the pizza. Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Using a pastry brush or a spoon, lightly paint the surface of the dough with some of the cream from the clams, leaving a half-inch border all around. Then top the pizza with the chopped clams, bacon and leeks, and the cheese. (If there is any remaining liquid, you can lightly - lightly! - drizzle the pie with it.)
- Shake the pizza peel slightly to make sure the dough is not sticking. (Gently lift any sections that are sticking, and sprinkle the peel with flour.) Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Sprinkle with the remaining parsley, the lemon zest and red-pepper flakes to taste, then serve.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 665 milligrams, Sugar 3 grams, TransFat 0 grams
More about "new haven white clam pizza recipes"
WHITE CLAM PIZZA PEPE'S STYLE - ALL WAYS DELICIOUS
From allwaysdelicious.com
4.6/5 (29)Total Time 25 minsCategory Main Dish RecipesCalories 711 per serving
NEW HAVEN-STYLE WHITE CLAM PIZZA : RECIPES - COOKING …
From cookingchanneltv.com
5/5 (3)Total Time 2 hrs 35 minsCategory Main-DishCalories 427 per serving
HOMEMADE WHITE CLAM PIZZA RECIPE — THE MOM 100
From themom100.com
NEW HAVEN STYLE WHITE CLAM PIZZA — OONI CANADA
From ca.ooni.com
PEPE'S STYLE WHITE CLAM PIZZA RECIPE - MEATHEAD'S …
From amazingribs.com
THE HIRSHON NEW HAVEN-STYLE WHITE CLAM PIZZA
From thefooddictator.com
NEW HAVEN-STYLE WHITE CLAM AND GARLIC PIZZAS | SEAFOOD …
From weber.com
Servings 4Total Time 2 hrs 9 minsCategory Seafood
- In a medium bowl combine the water, yeast and sugar. Stir briefly and set aside until the yeast begins to bubble and swell, about 5 minutes. Add 350 grams of flour, 3 tablespoons of oil and the salt. Stir until the dough holds together and then turn it out onto a lightly floured work surface. Knead the dough until it is smooth, adding more flour as needed, 4 to 6 minutes. Shape the dough into a ball, put it in a lightly oiled bowl and turn to coat with oil. Cover the bowl with plastic and let stand in a warm place until the dough doubles in volume, 1 to 1½ hours.
- Punch down the dough and turn it out onto a lightly floured work surface. Divide the dough into four equal pieces. Roll or press each piece into an approximate circle, 0.5 centimetre thick (don’t worry if it’s not exact; irregular shapes are fine). Oil four 30 centimetre squares of wax paper or parchment paper and place one dough round on each.
- Drain the clams and reserve 1 tablespoon of the clam juice. In a small bowl whisk the clam juice with 60 millilitres of oil and the garlic. In another bowl combine the parsley, cheese, oregano and lemon zest. Put the drained clams in a third bowl.
NEW HAVEN-STYLE CLAM PIZZA RECIPE | EPICURIOUS
From epicurious.com
2.9/5 (8)Author EpicuriousServings 2
NEW HAVEN STYLE WHITE CLAM PIZZA — OONI UNITED KINGDOM
From uk.ooni.com
CLAM PIZZA RECIPE: HOW TO MAKE NEW HAVEN–STYLE PIZZA
From masterclass.com
FRENCH BREAD CLAM PIZZA RECIPE - THE WASHINGTON POST
From washingtonpost.com
PEPE’S PIZZA TO OPEN LOCATION IN DELRAY BEACH THIS SPRING
From southfloridaweekend.com
MAKE THE LEGENDARY WHITE CLAM PIZZA THAT PUT NEW HAVEN ON THE …
From vice.com
HOW TO MAKE FRANK PEPE’S FAMOUS WHITE CLAM PIZZA
From mensjournal.com
NEW HAVEN–STYLE WHITE CLAM AND GARLIC PIZZAS | SEAFOOD …
From weber.com
FRANK PEPE'S WHITE CLAM PIZZA - VICE
From vice.com
WHITE CLAM PIZZA RECIPE — OONI USA
From ooni.com
IS NEW HAVEN THE BEST PIZZA CITY? | BOING BOING
From boingboing.net
WHITE CLAM PIZZA RECIPE ON FOOD52
From food52.com
BEST CLAM PIZZA RECIPE - TASTINGTABLE.COM
From tastingtable.com
18 BEST CLAM PIZZA RECIPES FOR SEAFOOD LOVERS - BACINOS.COM
From bacinos.com
INSIDER FOOD ON INSTAGRAM: "WE WENT TO @FRANKPEPEPIZZA IN NEW …
From instagram.com
THIS CLAM TOAST IS A SHORTCUT TO THE CLASSIC NEW HAVEN PIZZA
From washingtonpost.com
SIMPLE PIZZA RECIPES FOR PIZZA OVENS AND MORE — TAGGED "WHITE …
From ooni.com
NEW HAVEN CLAM PIE PIZZA RECIPE - COUNTRY LIVING
From countryliving.com
You'll also love