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    New Haven White Clam Pizza

    List of Ingredients

    1 cup tepid water
    1 pkg. dry yeast
    1 t. sugar
    2 1/2 - 2 3/4 cups flour
    2 t. salt
    3 T olive oil
    2-3 large garlic cloves, finely minced
    1 doz. littleneck clams or 6 1/2 oz. can of minced clams, drained
    1 t oregano
    1 1/2 T Parmesan cheese


    Dissolve yeast and sugar in 1/4 cup water.
    In separate bowl, add remaining 3/4 cup water to 2 1/2 cups flour.
    Add salt.
    When yeast begins to foam, add to flour.
    Stir together vigorously and turn out onto floured board.
    Let dough rest while you clean bowl and rub inside with olive oil.
    Knead constantly for 15 min. adding flour if necessary to create a silky dough.
    Return to bowl, roll the dough around to coat it with oil, then cover bowl with 2 tight layers of plastic wrap and let rise in warm place until double (2-3 hours)
    Preheat oven to 450.
    Punch dough down and flatten it on lightly floured board.
    Divide in half, returning half to the bowl, covering.
    Pounding with heel of hand, carefully work each half into a pizza about 12" in diameter.
    Sprinkle a baker's peel or cookie sheet well with cornmeal and put dough on it.
    Mince garlic into olive oil.
    Brush oil and garlic on pizza, leaving a half-inch rim untouched.
    Spread clams around the pie with dash of their own juice.
    Sprinkle with oregano and cheese.
    To bake:
    If using a baker's peel, transfer pie to preheated pizza stone in 450 degree oven.
    Or put cookie sheet with pizza on it onto the oven's middle shelf.
    Bake 15 min. or until crust is light brown.
    Remove, slice.
    Serves 2 for dinner, 4-6 for hors d'oeuvres.




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