The Clam-Hater's Clam Pie
Anyone who claims to hate shellfish might be convinced otherwise with one slice of this bad boy. Read on to see how to get your mitts on one without flying to Seattle.
Steaming the Clams
Rinse the clams well and set them aside. Peel and slice your shallots, then add them to a medium stockpot with the butter. Warm over medium-high heat until butter is fully melted. Add white wine and bring to a boil. Now toss in your clams and cover with lid.
Dig Out Some Meat
After 8 minutes, check to see if the the shells are open. If not, return cover to the stockpot and continue to steam clams, checking on them in 2-minute intervals. Use a pair of tongs to remove all open clams from the pot and place in a container to cool. When clams are cool enough to pick up, use a clam or pairing knife to scoop out the meat and collect in a bowl. Set aside. Discard any clams that didn't open.
The Liquid Umami
Once you have removed all the clams from the pot, pour about 1 1/2 cups of the steaming liquid and shallots into a medium sauté pan. Bring to a boil over high heat and reduce until only about 2 tablespoons of liquid remain. Strain the liquid over a bowl, discarding the shallots.
When Some Crème Fraiche Comes Along, You Must Whisk It
Pour the crème fraiche into the bowl with the strained steaming liquid and whisk, about one minute, until fully incorporated. Give this stuff a taste. It might remind you a little of French onion soup.
Time to get out your preserved Meyer lemons. You did remember to make some, right? Discard the pulp and slice the peels into thin strips.
Time to construct your pie. Stretch your dough to a 10 to 12-inch circle and cover with the fresh mozzarella and grated aged mozzarella, leaving the outer inch or so of crust uncovered. Now spread the clams around, spaced a few inches apart. Using a large spoon, drizzle some of the crème fraiche mixture over the pie. Top with about ten strips of preserved lemon peel.
It's Getting Hot in Here
It's the Little Things
Once the pizza comes out of the oven, cut some fresh parsley over it and give it a swirl of the hot chile oil. A squeeze bottle makes it easy!
What Are You Waiting For?
Chow down! Delancey's Brandon Pettit says this pie was inspired by the one at Franny's in Brooklyn, not the New Haven clam pies that typically generate all the buzz. In fact, he's not big on the New Haven pizzerias at all, and singles out the service at Sally's as particularly egregious. "I got the feeling there was something mentally wrong with them," he said of his recent visit to Sally's. "You'd ask where the bathroom was and they'd just give you this blank stare like they had no idea what you were talking about."