The Art of Crafting the Perfect Clam Pie: A Step-by-Step Guide

As we begin our journey to create the ultimate clam pie, it's essential to start with the foundation of every great dish - quality ingredients. Our chef expertly selects a mix of creamy cheese, including smoked mozzarella and grated Romano, to provide a rich and savory flavor profile. The addition of fresh Italian parsley adds a burst of freshness and fragrance, reminiscent of the Mediterranean coast.

To build our pie, we start by creating a layer of crushed red pepper at the bottom of the crust. This spicy kick sets the tone for the dish, balancing out the sweetness of the cheese and the brininess of the clams. Next, we add a sprinkle of fresh parsley to enhance the flavors and aromas.

The next crucial step is the addition of garlic, carefully sliced using a sharp razor to achieve thin, uniform pieces. This adds a depth of flavor and aroma that elevates the entire dish. As we continue building our pie, we also add a layer of clams, cooked to perfection in their own juices. A generous amount of these salty, succulent morsels is essential to creating a truly unforgettable clam pie.

To complete our masterpiece, we add a sprinkle of parsley and a pinch of salt. The final touch? A drizzle of olive oil, carefully applied to enhance the flavors and textures without overpowering them. With our pie now assembled, it's time to transfer it to the oven - where the real magic happens.

The Oven: Where Science Meets Art

As we slide our clam pie into the oven, we're using a combination of science and art to create the perfect crust. By preheating the stone or cast-iron griddle to 450°F (232°C), we achieve a crispy, well-cooked crust that provides a satisfying crunch. The use of parchment paper makes it easy to transfer the pie to and from the oven, ensuring that every element stays in place.

As our clam pie bakes, the aromas and flavors meld together in perfect harmony. The combination of savory cheese, briny clams, and spicy pepper creates a truly irresistible bouquet. And when we finally remove the pie from the oven - our mouth waters in anticipation.

Serving the Perfect Clam Pie

Now that our pie is cooked to perfection, it's time to present it on the board. A sprinkle of parsley adds a pop of color and freshness, while a drizzle of olive oil brings out the subtle flavors of the dish. As we slice into the crust, the aroma wafts up, teasing our senses and building anticipation.

The first bite is always the most crucial part - where all the elements come together in perfect harmony. Our clam pie delivers on every level: the creamy cheese, the briny clams, the spicy kick of pepper - each element complements the others, creating a truly unforgettable flavor experience.

A Little Bit of History and Humor

As we savor our clam pie, it's worth taking a moment to appreciate its origins. Our chef mentions that they've had this recipe for 20 years and still makes it with the same love and care. They also share their favorite pizza cutter, which ensures crisp, clean slices every time.

And finally, as we raise our glasses in a toast, our chef shares a laugh and a joke - proving that even in the kitchen, there's always room for humor and camaraderie. It's moments like these that make cooking truly special - when we come together to share laughter, stories, and of course, delicious food.

A Toast to Greatness

As we raise our glasses to toast our perfect clam pie, it's clear that this dish is more than just a meal - it's an experience. The combination of flavors, textures, and aromas creates a truly unforgettable culinary journey. Whether you're a seasoned chef or a novice cook, our clam pie recipe is sure to inspire and delight.

So go ahead, take a bite, and let the magic happen. Savor the flavors, the aroma, and the love that goes into every delicious morsel of this incredible dish. For in the world of cooking, there's no better feeling than sharing it all with friends and family - and enjoying every moment of it along the way.

"WEBVTTKind: captionsLanguage: enthis is a classic white clam Pizza I love the clam pizz you call this a clam pie but that's kind of different that's more New England this is an actual Pizza which was invented in New Haven by places by who Frank we think that's true everyone sort of feels it's true he had a lot to do with it and it's a very simple un right m in in Naples pizza originally some of the simplest pizzas were dough cheese and Anchovies and all of them that's it anov are much stronger than clam so we're going to make the dough first cuz you must have a dough now making pizza is very labor intensive but we're going to show you because I think it's very interesting first things first we need to make the yeast and dissolve it okay so yeast has to be bloomed correct and there's no salt in this particular part because salt and yeast don't like each other but they it is necessary we're going to add it the dry so the yeast goes in warm water not hot not cold extra virgin olive oil nice and honey now I learned how to make pizza dough a long time ago from Wolf Gang Puck oo yes and he always added honey to the dough that was his secret ingredient he said because it makes the dough a nice golden color right okay and help that yeast give something to eat and then yeast will then Bloom and Bloom and Bloom oh it's so good so we're going to put this aside takes 10 15 minutes just to get it nicely bloomed and then we have it here all right that's what it's going to look like it's not pretty yeah but it is what it is we have AP flour going in allpurpose flour double zero flour oh you like double zero I like it a little Turf and turf which is very fine flour down you can lock it have to and let this just come together right now hey this guy's on fire over don't over need over so obviously this takes a second just to get the salt in the and the flour and then our yeast mixture gonna add it in there whoop I think there is something really special though about H pizza night where you're making it homemade with your family I do think it is a a real memory to have a pizza night where you're making it at homemade I tell people that all the time and like put the phones down and like just be a family yeah this has got to actually go for about six or eight minutes and it's going to come off the side of the bowl it's almost like it just tells I'm done just sticky picks away in the meantime I've had some back here all right and this is what it's going look like so just going to go like this you ready it's come on come on come on come on isn't that magic David Blain a touch of olive oil on a sheet pan it has to go in the back and sit covered with a moist towel at least two hours oh the second Rising I like that all right so this is what it looks like so it's sort of sort of oh that looks so good what a nice dough you yeah we have our dough we have our peel so after the break break we're going to fire up this pie do not go away all right we are back and eating our way through this pizza party un a slice at a time who That's Italian so my classic white clam Pizza is almost ready for the oven so let's recap a bit we let it rest rolled it out and we let it rest and we put it on top of something called a peel a peel so this really is French it means Pelle which is shovel we have this on top of a piece of parchment paper which is really a way to allow this to slide off the peel and you all see them put it in they do it with a plom confidence you can't do this and kind of do it you got to just do it all right we have everything here what do we have here dry rot which is we've taken the rot we drained it okay we have our clams these A Little Neck these are freshly shooked and if you don't go fresh want to do them there's also good canned clams there is there is good Cann clam can I gra this for you yeah I'm so sorry I forgot to ask to for smoked grated mozzarel o yes SMY you got to grate it cuz if you think you're throwing it on slices or snatches like you do with regular mozzarella that smoked grind it just doesn't melt the same no it does not pepper and CH very finely sliced garlic yeah okay and CH go and I've cut these lengthwise in half at you with the tweezers I want to show you this is enough okay dry Pizza it's out it's got to be at the right temperature you do not take it out of the fridge and make a pizza you got to sit relax have a glass of wine okay extra virgin olive oil a little bit on the bottom of this okay there you go now we build the pie build the pie pepper and Chini as you call them or Crush red pepper is 99% of the world calls them but we love when you say pepperon Chini pepper and Chini shredd and Maz oo there you go how you doing guy that's okay that's that's that smoked mozzarella shed smoked Moss now our garlic okay oh look at this guys very thin we're in good Fellas right now slicing garlic with the Raz if you don't think this is fun for kids this is like what you want mouth is watering at this at this point right you got some opera on Jeff can you sing a little Opera hey no keep going yeah Jeff not bad oh now we really need a drink available for any pizza party across America Feed Me In Pizza grated Romano peina Romano this is a very jeey pie all of your ingredients have thought you've thought about them then are clams so I am going to just take them with a spoon and not not a lot so interesting not a lot of clams I don't think I've ever had a clam pie I have to think really hard I just I don't think I have all right so clams last thing an chovy not a lot not a lot this is not I've had one clam pie and that was at Frank Peppy's uh in New Haven I was like I don't know man you know we don't grow up we grow up with sausage pepperoni and like that's it uh it it it really is an experience anchovies on pizza you can go too far um which is why I usually just get it on half the pizza and then transfer ancho to the other half okay we built our pizza now it looks like it's not enough on it but there is I have the peine on the bottom a little on top and just a touch more extra virgin olive oil so it needs to be kind of dry and not a lot The Taste the flavor is in the clam in the ancho the oven very important you need a stone I would love for everyone to get pizza stone I put it in the oven and I don't even I don't take it out anymore it's just in the bottom of the oven all the time it does increase the temp a bit 450 to 500 about 10 to 12 minutes teacher the parsimonious pizza stone is just a cast iron griddle you can use it for pizza stone or like on your stove top but I I use it as a stone in the oven smart you going to do it cheesy don't don't shake the toppings off now no so you just put it to the back right and then wa so you leave the parchment paper on yes oh I've never seen that I have one here with easier yeah pull it off so you can do whatever you want it just makes it easier yeah oh then oh my goodness and you got to here here when when using a pizza come here people at that oh that's a clamp pie man only six or seven more things here we go it's an Iron Chef recipe Romano okay that's crazy I serve this on the board I cut it on the board I want know it's fine I peels are cheap they get beat up it doesn't buy a new one if you want I've had one for probably 20 years it's still made of wood okay my mouth is watering olive oil it smells so good just canot stop smokiness and you can smell like the sea with those CLS fresh Italian parsley that's right okay it pretty Jeezy gorgeous come on now sumac no you know him oh meon meeson half a moon like I see your pizza cutter and I raise you a Muna huh wow well you generally get little cleaner cuts too for crispier things rather than the wheel great so o look at that wow look at you guys doing a little rotation action yes well I want to look nice right and so well always okay you want to taste that and uh I want to get you a little special something to drink what about a little red wine or a nice IPA take a beer you know I'll take a beer I want some wine all right I see the beer glasses it smells so funky yeah it's like everything you want in a white pie which is like M it's funky like I don't know it's so gratifying to have a white pie especially next to like a red pie cuz you're like you get the acid in another way and with this it's from just those that sharp anchovy the sharp peino then you get the smoothness right the sauce look at that beautiful crust right oily but light and this is homemade dough and the clams man are so tasty and tender on there I'm ordering a clam pizza nowthis is a classic white clam Pizza I love the clam pizz you call this a clam pie but that's kind of different that's more New England this is an actual Pizza which was invented in New Haven by places by who Frank we think that's true everyone sort of feels it's true he had a lot to do with it and it's a very simple un right m in in Naples pizza originally some of the simplest pizzas were dough cheese and Anchovies and all of them that's it anov are much stronger than clam so we're going to make the dough first cuz you must have a dough now making pizza is very labor intensive but we're going to show you because I think it's very interesting first things first we need to make the yeast and dissolve it okay so yeast has to be bloomed correct and there's no salt in this particular part because salt and yeast don't like each other but they it is necessary we're going to add it the dry so the yeast goes in warm water not hot not cold extra virgin olive oil nice and honey now I learned how to make pizza dough a long time ago from Wolf Gang Puck oo yes and he always added honey to the dough that was his secret ingredient he said because it makes the dough a nice golden color right okay and help that yeast give something to eat and then yeast will then Bloom and Bloom and Bloom oh it's so good so we're going to put this aside takes 10 15 minutes just to get it nicely bloomed and then we have it here all right that's what it's going to look like it's not pretty yeah but it is what it is we have AP flour going in allpurpose flour double zero flour oh you like double zero I like it a little Turf and turf which is very fine flour down you can lock it have to and let this just come together right now hey this guy's on fire over don't over need over so obviously this takes a second just to get the salt in the and the flour and then our yeast mixture gonna add it in there whoop I think there is something really special though about H pizza night where you're making it homemade with your family I do think it is a a real memory to have a pizza night where you're making it at homemade I tell people that all the time and like put the phones down and like just be a family yeah this has got to actually go for about six or eight minutes and it's going to come off the side of the bowl it's almost like it just tells I'm done just sticky picks away in the meantime I've had some back here all right and this is what it's going look like so just going to go like this you ready it's come on come on come on come on isn't that magic David Blain a touch of olive oil on a sheet pan it has to go in the back and sit covered with a moist towel at least two hours oh the second Rising I like that all right so this is what it looks like so it's sort of sort of oh that looks so good what a nice dough you yeah we have our dough we have our peel so after the break break we're going to fire up this pie do not go away all right we are back and eating our way through this pizza party un a slice at a time who That's Italian so my classic white clam Pizza is almost ready for the oven so let's recap a bit we let it rest rolled it out and we let it rest and we put it on top of something called a peel a peel so this really is French it means Pelle which is shovel we have this on top of a piece of parchment paper which is really a way to allow this to slide off the peel and you all see them put it in they do it with a plom confidence you can't do this and kind of do it you got to just do it all right we have everything here what do we have here dry rot which is we've taken the rot we drained it okay we have our clams these A Little Neck these are freshly shooked and if you don't go fresh want to do them there's also good canned clams there is there is good Cann clam can I gra this for you yeah I'm so sorry I forgot to ask to for smoked grated mozzarel o yes SMY you got to grate it cuz if you think you're throwing it on slices or snatches like you do with regular mozzarella that smoked grind it just doesn't melt the same no it does not pepper and CH very finely sliced garlic yeah okay and CH go and I've cut these lengthwise in half at you with the tweezers I want to show you this is enough okay dry Pizza it's out it's got to be at the right temperature you do not take it out of the fridge and make a pizza you got to sit relax have a glass of wine okay extra virgin olive oil a little bit on the bottom of this okay there you go now we build the pie build the pie pepper and Chini as you call them or Crush red pepper is 99% of the world calls them but we love when you say pepperon Chini pepper and Chini shredd and Maz oo there you go how you doing guy that's okay that's that's that smoked mozzarella shed smoked Moss now our garlic okay oh look at this guys very thin we're in good Fellas right now slicing garlic with the Raz if you don't think this is fun for kids this is like what you want mouth is watering at this at this point right you got some opera on Jeff can you sing a little Opera hey no keep going yeah Jeff not bad oh now we really need a drink available for any pizza party across America Feed Me In Pizza grated Romano peina Romano this is a very jeey pie all of your ingredients have thought you've thought about them then are clams so I am going to just take them with a spoon and not not a lot so interesting not a lot of clams I don't think I've ever had a clam pie I have to think really hard I just I don't think I have all right so clams last thing an chovy not a lot not a lot this is not I've had one clam pie and that was at Frank Peppy's uh in New Haven I was like I don't know man you know we don't grow up we grow up with sausage pepperoni and like that's it uh it it it really is an experience anchovies on pizza you can go too far um which is why I usually just get it on half the pizza and then transfer ancho to the other half okay we built our pizza now it looks like it's not enough on it but there is I have the peine on the bottom a little on top and just a touch more extra virgin olive oil so it needs to be kind of dry and not a lot The Taste the flavor is in the clam in the ancho the oven very important you need a stone I would love for everyone to get pizza stone I put it in the oven and I don't even I don't take it out anymore it's just in the bottom of the oven all the time it does increase the temp a bit 450 to 500 about 10 to 12 minutes teacher the parsimonious pizza stone is just a cast iron griddle you can use it for pizza stone or like on your stove top but I I use it as a stone in the oven smart you going to do it cheesy don't don't shake the toppings off now no so you just put it to the back right and then wa so you leave the parchment paper on yes oh I've never seen that I have one here with easier yeah pull it off so you can do whatever you want it just makes it easier yeah oh then oh my goodness and you got to here here when when using a pizza come here people at that oh that's a clamp pie man only six or seven more things here we go it's an Iron Chef recipe Romano okay that's crazy I serve this on the board I cut it on the board I want know it's fine I peels are cheap they get beat up it doesn't buy a new one if you want I've had one for probably 20 years it's still made of wood okay my mouth is watering olive oil it smells so good just canot stop smokiness and you can smell like the sea with those CLS fresh Italian parsley that's right okay it pretty Jeezy gorgeous come on now sumac no you know him oh meon meeson half a moon like I see your pizza cutter and I raise you a Muna huh wow well you generally get little cleaner cuts too for crispier things rather than the wheel great so o look at that wow look at you guys doing a little rotation action yes well I want to look nice right and so well always okay you want to taste that and uh I want to get you a little special something to drink what about a little red wine or a nice IPA take a beer you know I'll take a beer I want some wine all right I see the beer glasses it smells so funky yeah it's like everything you want in a white pie which is like M it's funky like I don't know it's so gratifying to have a white pie especially next to like a red pie cuz you're like you get the acid in another way and with this it's from just those that sharp anchovy the sharp peino then you get the smoothness right the sauce look at that beautiful crust right oily but light and this is homemade dough and the clams man are so tasty and tender on there I'm ordering a clam pizza now\n"