Name: New Haven-Style Clam Pizza
Prep time: 45 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: A; (1/4-ounce) package; ; (2 1/2 teaspoons); 2 ts Salt; 12 Littleneck clams; chucked,; 1 ts Dried oregano; crumbled; 3 lg Garlic minced; Cornmeal for sprinkling; 2 3/4 cups all-purpose flour;; 1 ts Sugar; 2 tb Freshly grated Romano cheese; ; liquor; 1/4 c olive oil; 1 c Warm water; ; active dry yeast

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INGREDIENTS

A; (1/4-ounce) package
; (2 1/2 teaspoons)
2 ts Salt
12 Littleneck clams; chucked,
1 ts Dried oregano; crumbled
3 lg Garlic ; minced
Cornmeal for sprinkling
2 3/4 cups all-purpose flour;
1 ts Sugar
2 tb Freshly grated Romano cheese
; liquor
1/4 c olive oil
1 c Warm water
; active dry yeast

Servings

INSTRUCTIONS

1. In a small bowl dissolve sugar in 1/4 cup water. Sprinkle yeast over water and let stand until foamy, about 5 minutes. 2. In a large bowl stir together 2 cups flour, remaining 3/4 cup water, salt, and yeast mixture. 3. Transfer dough to a floured surface and clean and oil large bowl. 4. Knead dough vigorously, incorporating as much of remaining 3/4 cup flour as necessary to create a silky dough, a full 15 minutes. 5. Transfer dough to prepared bowl, turning to coat slightly with oil, and cover bowl with 2 tight layers of plastic wrap. Let dough rise in a warm place 2 to 3 hours, or until doubled in bulk. 6. While dough is rising, in a small bowl combine garlic and oil and chill, covered. 7. Punch down dough and flatten on a lightly floured surface. Pounding with heel of hand and lifting, stretch dough carefully and work into a round about 15 inches in diameter (or into 2 smaller rounds). 8. Put pizza stone on bottom shelf of oven and preheat oven to 500F. 9. Sprinkle bakers peel with cornmeal and slide dough onto it. Cover dough with a kitchen towel and let it rest, covered with the kitchen towel, about 15 minutes. While dough is resting, let garlic oil come to room temperature. 10. Brush dough evenly with garlic oil, leaving a 1/2-inch border untouched. Arrange clams with a dash of reserved liquor over garlic oil and sprinkle with oregano and Romano. 11. Shake and slide pizza off bakers peel onto pizza stone in oven. Reduce oven temperature to 450F. and bake pizza 15 minutes, or until crust is medium brown. 12. Serve pizza immediately with plenty of napkins. Serves 2 as an entree or 4 as an hors doeuvre. Serves 2 AS AN ENTREE or 4 AS AN HORS DOEUVRE. Gourmet March 1995 Per serving: 1194 Calories (kcal); 56g Total Fat; (42% calories from fat); 20g Protein; 151g Carbohydrate; 0mg Cholesterol; 4276mg Sodium Food Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 11 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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New Haven-Style Clam Pizza

A; (1/4-ounce) package 
  ; (2 1/2 teaspoons) 
2 ts Salt 
12  Littleneck clams; chucked, 
1 ts Dried oregano; crumbled 
3 lg Garlic minced
  Cornmeal for sprinkling 
2  3/4 cups all-purpose flour; 
1 ts Sugar 
2 tb Freshly grated Romano cheese 
  ; liquor 
1/4 c olive oil 
1 c Warm water 
  ; active dry yeast

1. In a small bowl dissolve sugar in 1/4 cup water. Sprinkle yeast over  water and let stand until foamy, about 5 minutes.    2. In a large bowl stir together 2 cups flour, remaining 3/4 cup water,  salt, and yeast mixture.    3. Transfer dough to a floured surface and clean and oil large bowl.    4. Knead dough vigorously, incorporating as much of remaining 3/4 cup flour  as necessary to create a silky dough, a full 15 minutes.    5. Transfer dough to prepared bowl, turning to coat slightly with oil, and  cover bowl with 2 tight layers of plastic wrap. Let dough rise in a warm  place 2 to 3 hours, or until doubled in bulk.    6. While dough is rising, in a small bowl combine garlic and oil and chill,  covered.    7. Punch down dough and flatten on a lightly floured surface. Pounding with  heel of hand and lifting, stretch dough carefully and work into a round  about 15 inches in diameter (or into 2 smaller rounds).    8. Put pizza stone on bottom shelf of oven and preheat oven to 500F.    9. Sprinkle bakers peel with cornmeal and slide dough onto it. Cover dough  with a kitchen towel and let it rest, covered with the kitchen towel, about  15 minutes. While dough is resting, let garlic oil come to room  temperature.    10. Brush dough evenly with garlic oil, leaving a 1/2-inch border  untouched. Arrange clams with a dash of reserved liquor over garlic oil and  sprinkle with oregano and Romano.    11. Shake and slide pizza off bakers peel onto pizza stone in oven. Reduce  oven temperature to 450F. and bake pizza 15 minutes, or until crust is  medium brown.    12. Serve pizza immediately with plenty of napkins. Serves 2 as an entree  or 4 as an hors doeuvre.    Serves 2 AS AN ENTREE or 4 AS AN HORS DOEUVRE.    Gourmet March 1995        Per serving: 1194 Calories (kcal); 56g Total Fat; (42% calories from fat);  20g Protein; 151g Carbohydrate; 0mg Cholesterol; 4276mg Sodium Food  Exchanges: 9 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit;       11    Fat; 1/2 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (119g)
Recipe Makes: 1 servings

Calories: 260
Calories from Fat: 156 (60%)

Amt Per Serving		% DV

	Total Fat 17.3g	23 %
	Saturated Fat 4.1g	21 %
	Monounsaturated Fat 11g
	Polyunsanturated Fat 1.7g
Cholesterol 13mg		4 %
Sodium 158.9mg		5 %
Potassium 198.9mg		5 %
Total Carbohydrate 23.7g		7 %
	Dietary Fiber 3.4g	13 %
	Sugars, other 20.3g
Protein 5.9g		8 %
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Calories per serving: 260

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