Saturday 9 January
The recent issue of Saveur had an article about New Haven white
clam pizza; frustrating, because no recipe was given. Holt, of course, enjoyed the Frank Pepe
original many times, and Barbara did too, at those times when she visited New
Haven from the Other Place.
So when we spotted 8-oz. tubs of
fresh clams on sale at Luken's in Findlay Market, we grabbed one. You don't want to make this with canned
clams, because there are only a few ingredients, and the clams need to
shine. We worked according to this
recipe, which Jan and Michael Stern seem to have gotten directly from
the horse's mouth.
Holt made his dough according to
Carol Fields' recipe, and since he didn't trust his peel to get the
pizza onto the hot stone without rucking it up, laid out the pie on a tray. That meant that the crust wasn't
crackling crisp or burnt at the edges, but Barbara likes it just golden brown
anyway. Oh, and we sprinkled a little fresh parsley on top at the end.
So we're no purists, but it was one of the most
delicious pizzas we've ever had.
No comments:
Post a Comment