A Clam Pizza Worth Waiting For

With all its charms, how to clam pizza remained trapped in New Haven for a maximum of a century is a thriller that can in no way be unraveled. At least it has escaped now. For the past decade or so, Frank Pepe Pizzeria Napoletana, the 93-12 months-vintage established order said to have invented the local delicacy, has been exporting it to its different branches in Connecticut, New York, Massachusetts, and Rhode Island. There is likewise a small cult of the clam pie amongst New York pizzaiolo. It has grown to be a fixture at Lombardi’s and a few Staten Island pizzerias, in addition to inspiring lovingly considered tributes at Pasquale Jones, Motorino, and the Clam.

The New York Times

I actually have eaten a maximum of them. Thankfully, however, on a recent journey to Connecticut, I turned into caused what I now comprehend is the clam pie against which all others need to be measured. It is baked at Zuppardi’s Apizza in the town of West Haven. Unlike the coal ovens used to fireplace New Haven’s more well-known “Abetz,” to apply the Connecticut-Neapolitan dialect, the ovens at Zuppardi’s are fired through gasoline. As a result, Zuppardi’s pies aren’t almost as blackened as the ones from Pepe’s. However, the crust still bulges with air wallet and emerges with a pleasingly dry, skinny, and crockery crunch.


Zuppardi’s tops its clam pizza (a market charge, normally $32.45 for a medium pie) with fresh garlic, olive oil, dried oregano, cracked pink pepper, and littlenecks. Smaller clams may be opaque after they attain the table. Larger specimens might be warmed through. All will taste as if they’d been shucked, as in truth they have been. Opening clams to reserve the clam pizza takes longer than Zuppardi’s other specialties, like the obvious pie (tomato sauce, grated cheese, no mozzarella), itself worth a detour from Interstate 95, which rumbles by approximately a cherrystone’s throw away.

If you’re a vegan, particularly a new vegan, or if you have to cook dinner for a vegan, you could wonder about a way to make an amazing vegan pizza. Making a vegetarian pizza is simple enough, in view that vegetarians devour cheese. You can, therefore, make a cheese pizza or load up an undeniable cheese pizza with all sorts of greens. The project of a vegan pizza is the fact that vegans do now not devour cheese. There are vegan cheeses for sale, of direction, but before you even go down that road, you must don’t forget something else.

The authentic pizza, the one upon which all other pizzas are based, originated in Naples in Southern Italy and is referred to as the Marinara pizza. That original, first pizza turned into surely made without cheese. That sounds very weird to maximum folks who are used to equating pizza with stringy dripping cheese. But in Italy and Southern Europe in general, pizza without cheese could be very not unusual. In the Mediterranean location, which encompasses North Africa and the Near East of Asia and Southern Europe, phyllo dough is now and again used as a pizza base. And a cheeseless pizza on phyllo dough is clearly awesome.


I love cooking and eating food. I always look for new recipes, new foods, and new restaurants. I just love food! My goal is to post interesting and delicious food and share recipes with the world. I have a passion for all types of food; especially Asian cuisine.