Clam, Chili, and Parsley Pizza from 'Franny's

Name: Clam, Chili, and Parsley Pizza from 'Franny's
Prep time: 2 d
Cook time: 2 d
Total time: 2 d
Yield: 4
Cuisine: American
Ingredients: 4 servings Chili flakes; 296 milliliters dry white wine; 10 grams packed teaspoons fresh yeast or 1 1/2 teaspoons dry active yeast; 4 servings Dough; 4 servings All-purpose flour; 4 garlic cloves, smashed and peeled; 355 milliliters heavy cream; 2 teaspoons kosher salt; 3 kilograms 1/2 dozen littleneck clams (about , scrubbed well; 59 milliliters extra-virgin olive oil, plus more for drizzling; 1 Spanish onion, cut into chunks; 118 milliliters chopped parsley; 4 servings Pizza; 414 milliliters cold water

You can never have too many main course recipes, so give Clam, Chili, and Parsley Pizza from 'Franny's a try. This recipe serves 4. Watching your figure? This pescatarian recipe has 691 calories, 21g of protein, and 49g of fat per serving. This recipe covers 27% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Super Bowl. This recipe is typical of American cuisine. Head to the store and pick up kosher salt, wine, heavy cream, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. From preparation to the plate, this recipe takes around 48 hours.

Instructions

For the dough: If using fresh yeast, mix the water and yeast together in the bowl of a stand mixer until the yeast is dissolved. If using active dry yeast, mix the water and yeast in the bowl and let sit until the yeast is foamy, about 5 minutes.

Ingredients you will need

Yeast

Fresh Yeast

Dough

Water

Equipment you will use

Stand Mixer

Bowl

Using the dough hook, beat in the flour and salt and mix until a smooth, slightly elastic dough forms, 2 to 3 minutes; do not knead.

Ingredients you will need

Dough

All Purpose Flour

Salt

Place the dough in an oiled bowl, turn the dough to coat, cover loosely with plastic, and refrigerate for at least 24 hours, and up to 48 hours, to proof.

Ingredients you will need

Dough

Equipment you will use

Bowl

Divide the dough into 4 equal pieces. Shape each piece by using the palm of your hand to rotate the dough clockwise until a tight, compact ball has formed. Turn the dough over. Working from the outside in, pinch and twist the edges of the dough into the center to make a very tight ball.

Ingredients you will need

Dough

Put the dough on a baking sheet and return to the refrigerator to rest for at least 4 hours, and up to 12 hours.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

For the pizzas: Preheat the oven to 500°F, with a pizza stone on a rack in the top third of the oven.

Equipment you will use

Pizza Stone

Oven

Let heat for 1 hour.

Remove the pizza dough from the refrigerator at least 30 minutes before baking.

Ingredients you will need

Pizza Dough

While the oven heats, place 1/4 cup olive oil in a large pot over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Oven

Pot

Add the onion and sauté until it is limp, about 5 minutes.

Ingredients you will need

Onion

Add the garlic, reduce the heat to low, and cook for 7 minutes, until the edges are golden.

Ingredients you will need

Garlic

Add the wine and bring to a simmer.

Ingredients you will need

Wine

Add the clams, cover the pot, and cook until the clams start to open, about 10 minutes. As they open, transfer them to a large bowl. When all the clams are cooked, simmer the liquid in the pot until it reduces to a thick glaze, about 10 minutes.

Ingredients you will need

Clams

Glaze

Equipment you will use

Bowl

Pot

Add the cream, bring to a simmer, and reduce by a quarter, 10 to 15 minutes longer. Strain through a fine-mesh sieve into a bowl and set aside. It thickens as it cools.

Ingredients you will need

Cream

Equipment you will use

Sieve

Bowl

Meanwhile, when the clams are cool, pluck out the meat and discard the shells.

Ingredients you will need

Pasta Shells

Clams

Meat

Turn a large baking sheet upside down, or use a pizza peel. Dust the surface with flour. Form one piece of the dough into a 12-inch round and set it on the baking sheet or peel.

Ingredients you will need

Dough

All Purpose Flour

Equipment you will use

Baking Sheet

Working quickly, paint the entire surface of the pizza with one-fourth of the glaze. Scatter the clams over the pizza and sprinkle with chili flakes.

Ingredients you will need

Red Pepper Flakes

Clams

Glaze

Jiggle the pizza gently on the pan (or peel) to make sure it is not sticking (if it is, loosen it and sprinkle a little more flour under the area where it stuck). Slide the pizza onto the hot stone, making sure to start at the stone’s back end so that the entire pizza will fit on it.

Ingredients you will need

All Purpose Flour

Equipment you will use

Frying Pan

Cook the pizza for 3 minutes. Turn on the broiler. Broil the pizza until golden, crisp, and a bit blistery and charred in places, 2 to 4 minutes (watch it carefully to see that it does not burn). If you don’t have a peel, use tongs to slide the pizza onto a large platter.

Equipment you will use

Broiler

Tongs

Drizzle with oil and scatter with one-fourth of the parsley.

Ingredients you will need

Parsley

Cooking Oil

Repeat with the remaining dough and toppings.

Ingredients you will need

Dough

Andrew’s Note: Finish this pizza with a squeeze of lemon juice. It adds a bright note of acidity that helps cut the richness of the cream.

Ingredients you will need

Lemon Juice

Cream

Equipment

Ingredients

Servings:

4servings

Chili flakes 296milliliters

dry white wine 10grams

packed teaspoons fresh yeast or 1 1/2 teaspoons dry active yeast 4servings

Dough 4servings

All-purpose flour 4

garlic cloves, smashed and peeled 355milliliters

heavy cream 2teaspoons

kosher salt 3kilograms

1/2 dozen littleneck clams (about , scrubbed well 59milliliters

extra-virgin olive oil, plus more for drizzling 1

Spanish onion, cut into chunks 118milliliters

chopped parsley 4servings

Pizza 414milliliters

cold water

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Clams. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.