Tuesday, March 16, 2010

White Clam Pie

Another meal thrown together while scavenging the cupboards, hoping to find something appetizing. Alton Brown calls it the pantry raid, I prefer to call it there ain't shit to eat cause no one's been to the store or everything's frozen.

White Clam Pie


1 packet dry active yeast

1 C warm water, 105-110 F

1 ts honey

1.25 C bread flour, King Arthur preferred

1.25 C AP flour

1 ts salt

Stir the yeast, honey, and water in a small bowl and let sit for 10 minutes until foamy. Combine the flours and salt into the bowl of a stand mixer or other large bowl and stir with a whisk attachment to mix thoroughly. Add the yeast mixture and stir until incorporated. Mix for about 5 minutes using a dough hook on speed 2, until the dough forms a ball and clears the sides of the bowl. The dough should climb up the hook and be smooth and elastic. If you don’t have a stand mixer, once all the ingredients are incorporated knead for 10 minutes on a lightly-floured surface. Then go buy a stand mixer.

Shape the dough into a ball and place in a lightly-oiled bowl, rolling it around to cover the ball with oil. Cover with a kitchen towel and place in a somewhat warm, draft free area. Let proof until doubled in size, about 1.5 hrs.

Preheat your oven to 500° F with the stone on a rack in the bottom third of the oven. Punch down dough and let rest for 15 minutes. Turn out onto a lightly-floured surface. Using a rolling pin, roll dough out into something that resembles a round shape, perfection is not important. Your dough should be about a 12” round and about ½” thick. Transfer to a pizza peel that has been dusted with cornmeal, keeping the shape as best as possible. If the dough springs back too much, let rest for 10 minutes and try again.


2 cans clams, drained, about 12 oz.
3-4 slices bacon, cooked until crisp and crumbled
2 oz. blue cheese
1/3 C good parm-reg, freshly grated
2 cloves garlic, sliced thinly
3 TB onion, diced

Coat a small saute pan with EVOO. Over medium-low heat, saute the onion for a few minutes and then add the garlic, cook for one minute and then remove from heat. Preferably, do this in the pan you crisped the bacon in, leaving a bit of fat behind. Fat is good! Add the clams and stir to mix.

To assemble the pie- spread a TB or so of EVOO evenly on the dough which should be resting on the peel. Then evenly spread the clam/bacon/onion/garlic mixture. Top with blue cheese, then the parm reg. Add chili flake or pepper or whatever you'd like.

Bake for about 9-12 minutes or until golden brown and delicious. To wash down this tasty goodness, perhaps you would enjoy a Bell's Third Coast?

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