Thursday, December 5, 2013
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Hard-shell clams, available chopped at most seafood counters, are perfect for this Boston-style chowder.
3 garlic cloves, finely chopped
1 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
¼ teaspoon dried red pepper flakes
4 tablespoons olive oil
3 tablespoons grated Pecorino Romano cheese
Sprinkle a pizza peel or rimless cookie sheet with the cornmeal or semolina. Divide dough in two and use your hands to pull and stretch dough into two rounds, ovals or rectangles, as thin as you can make them, and place on the peel or cookie sheet.
Preheat a pizza stone in a 450-degree oven for at least 20 minutes. Distribute the clams and a small amount of their juice over the dough. Scatter with garlic, oregano and pepper flakes, drizzle with oil, and sprinkle with cheese.
Slide the pizzas onto the pizza stone (see note) and bake until crusts are crisp and speckled with brown and topping is glazed, 12 to 15 minutes. Cut into wedges or squares to serve.
NOTE: If you don't have a pizza stone, assemble the pizzas on one or two cornmeal-dusted baking sheets and bake directly on those pans.
Brooke Dojny is author or co-author of more than a dozen cookbooks, most recently "Lobster!" (Storey, 2012). She lives on the Blue Hill peninsula, and can be contacted via Facebook at: facebook.com/brookedojny