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Whole Rye White Clam Pie

This is my spin on the famous white clam pizza hailing from New Haven, Connecticut. The addition of grilled sweet onions, cherry tomatoes, and parsley on top of the crispy whole rye crust take things to a new level. While you can use any grateable cheese, like parmesan or romano, I prefer aged asiago. You can also add mushrooms or capers, and substitute with your choice of protein, such as shrimp, lobster, chicken, or pork belly. 

Ingredients

Scale

Dough-

  • 5 oz whole rye flour
  • 5.5 ounces white bread flour
  • 1 tsp salt
  • 1 tsp instant yeast
  • 1 cup water
  • 2 tsp olive oil

 

Clam Sauce-

  • 1 cup chopped or baby clams
  • 1.5 tbsp butter
  • 1.5 tbsp white flour
  • 2 cloves minced garlic
  • 2 tbsp chopped parsley
  • Fresh ground black pepper
  • 3 tbsp white cooking wine (optional)
  • Enough water to bring to desired consistency

 

Instructions

  1. Mix dry ingredients in a large bowl.
  2. Mix water oil and honey, and heat to about 100°
  3. Mix wet and dry ingredients thoroughly and set aside to rise for 30 minutes.
  4. Fold dough and check fermentation. Set timer for 30 minutes.
  5. Fold again and set one more 30-minute timer.
  6. The dough should rise a bit in between each fold, increasing about 10-20% in volume with each rise.
  7. While the dough is rising, prepare your other ingredients.

  • Author: Ben Lester

Find it online: https://localgrain.org/whole-rye-white-clam-pie/