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

Dough-

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.

Topping-

EVOO
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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