This clam pizza recipe takes 10 minutes and is a style of Connecticut

French Bread Clam Pizza

Complete time:10 min


Complete time:10 min


There’s a pizza on the market with no tomato sauce and no mozzarella. It has clams — generally nonetheless of their shell — plus, some would say sacrilegiously, pecorino Romano cheese, together with garlic, dried chile, and maybe oregano or parsley. It bucks so many pizza conventions that it couldn’t have been engineered and focus-grouped in a lab. As an alternative, the white clam pie from New Haven, Conn., is an alchemy of a selected time, place and labor pressure, and it’s so deliriously good — piquant, briny, vibrant — that it’s value ripping off at house.

Frank Pepe is widely known because the originator of New Haven-style pizza and particularly the white clam pizza. He began by promoting two sorts of pizza out of a pushcart to manufacturing facility employees earlier than opening his restaurant in 1925. It stays open and the longest-running pizza joint within the space, albeit in a unique location down the highway.

The pizza he made was much like the pizza in his hometown of Naples, with a skinny crust and a barely moist middle. His pizzas have been somewhat crisper, although, with vital char as a result of they have been cooked in coal ovens, which burn hotter and drier than the wooden hearth of Neapolitan pizzas.

At Pepe’s, additionally they served uncooked, freshly shucked littlenecks from close by Rhode Island as an appetizer, and one way or the other, in some unspecified time in the future within the Sixties, in a narrative that’s misplaced to historical past, these clams made it atop a white pizza. Excuse me, apizza, to make use of the Connecticut-Neapolitan vernacular, or “abeets” for brief.

Pork chops meet a unclean martini: A saucy dish finest shaken, not stirred

This toast has related appeal and flavors as these New Haven pies, however it’s made with staples you may even have in your house proper now (no clam-shucking for you). Stir collectively canned clams with a heady mixture of pecorino cheese, garlic, dried oregano, lemon zest and purple pepper flakes. Flippantly toast some bread underneath the broiler; this may very well be a slice of sourdough, a cut up French roll or no matter you’ve gotten readily available. An English muffin can be pleasant. Spoon the clam combination onto the bread, then broil till effervescent, just some minutes. A little bit singe across the edges of the bread will remind you of the coal-fire char of the unique.

You may’ve caught on already, however this toast comes collectively extremely rapidly; it’s an excellent meal for crazed lunchtimes or late-night dinners. I’ve began making a double or triple batch of the clam combination and preserving it readily available within the fridge to dole it out even faster. With out native clams and a coal oven that eclipses 1000°F, are you able to make a white clam pie at house? No, and sure … form of. These toasts are a mere slice of the true deal, sufficient to tide you over till you may make a pilgrimage to New Haven.

Whereas this can be a fantastic lunch or dinner for 2, it’s also possible to double the clam topping, use an entire baguette, then minimize into small items for a crowd. Instead of a baguette, it’s also possible to use your favourite French bread or hero roll halved throughout the equator.

Make Forward: The clam combination will be refrigerated as much as 2 days prematurely. Broil proper earlier than serving.

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  • 1 (6- to 8-ounce) can chopped clams, drained
  • 1/3 cup (about 1 ounce) finely grated pecorino cheese (can even use parmesan cheese with a pinch of wonderful salt)
  • 1 tablespoon extra-virgin olive oil
  • 2 garlic cloves, minced or finely grated
  • 1 teaspoon dried oregano
  • 1 lemon, zest finely grated, then minimize into wedges
  • Massive pinch of crushed purple pepper flakes
  • 1/2 baguette (see headnote), about 12 inches lengthy, cut up by way of the equator and halved throughout

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

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

Place the bread on a rimmed baking sheet, minimize sides down, and broil for about 1 minute, or till calmly toasted (watch carefully as broilers fluctuate). Take away from the oven, flip the bread over, minimize sides up, and prime with the clam combination, spreading all the best way to the sting of the bread to forestall burning.

Broil for two to 4 minutes, or till the cheese is melted and effervescent. Let cool barely, then squeeze the lemon wedges over and serve.

Per serving (two 6-inch items baguette)

Energy: 468; Complete Fats: 13 g; Saturated Fats: 4 g; Ldl cholesterol: 55 mg; Sodium: 876 mg; Carbohydrates: 52 g; Dietary Fiber: 2 g; Sugar: 2 g; Protein: 32 g

This evaluation is an estimate primarily based on out there elements and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.

From cookbook writer Ali Slagle.

Examined by Olga Massov; electronic mail inquiries to [email protected].

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