New Yorkers are proud of their pizza. There are good slices to be had on corners in the Village, amazing pies to be found throughout most of Brooklyn and upscale pizzas served in trendy restaurants with hipster waiters promising that their crusts are ‘bold and festive.’
But 90 miles away in New Haven, there is an even more intense, albeit smaller pizza pride movement. Indeed the clam pies at New Haven’s legendary Pepe’s are truly remarkable. The pizza is not cheese-heavy and the flavor hints of the very best Pasta alle Vongole you’ve ever tasted. Garlicy, buttery and briny at the same time but with a chewy crust. I’m afraid to sing the praises of New Haven’s pizza while only 3 blocks away from one of New York’s most intense pizza joints which has had a line out the door for the last 25 years but sometimes, I prefer New Haven style pies. And I like them even more when they’re made at home with local ingredients.
I had been playing around with Mario Batali’s pizza crust recipe using local honey to add the tiniest bit of sweetness to the dough. And don’t get me started on local clams. They are one of most affordable ways to make a top-tier local meal at home. And because a good clam pie has only a little cheese, it’s an ideal way to showcase firmer, sharper, local cheeses.
So get that pizza stone in the oven and get ready for what could be…hang on…someone’s coming. I mean “New York has the best pizza in the world! I love it. I don’t like anything else.”
New Haven Style Clam Pizza (from Behind Enemy Lines)
Farmers Market Bill $7/2 servings = $3.50/serving
Make enough pizza dough using your favorite recipe to make 2 large or 4 small pizzas
Roll out pizza into an 8-9 inch round
Preheat pizza stone to 500 (or 550 if possible) for half an hour
Coarsely chop 3 cloves of garlic
Steam a dozen small clams in a half-cup of water and reserve cooking liquid
Remove clams from shell and set aside
Add 1 and 1/2 tablespoons of butter to clam cooking liquid and stir in chopped garlic
Grate a half-cup of firm, local pecorino or other sharp cheese
Dust pizza peel with a small handful of cornmeal
Place crust on pizza peel
Sprinkle cheese on top along with a pinch of salt
Spoon clams on top of cheese and drizzle butter/garlic mixture over the top
Place pizza on stone
Bake pizza for 6 minutes or until brown on top
Serve with a local IPA or red ale