Delancey is a pizza restaurant in Seattle owned by Brandon Petit and his wife, food blogger and book writer, Molly Wizenberg.
Back in 2010, before I had even contemplated starting a food blog, my book group read Molly Wizenberg’s A Homemade Life: Stories and Recipes from My Kitchen Table. I was so captivated by Molly’s writing that I began following her blog, Orangette, which continues to be an inspiration.
Molly’s latest book, Delancey, A Man, a Woman, a Restaurant, a Marriage will be released in a few weeks, so it’s perfect timing for me to share this recipe with you.
Clam pizza? Unless you’ve ordered pizza in Japan, clams might seem like a very unlikely pizza topping. I’ll admit, my family was skeptical – until they took their first bites.
Delancey’s clam pizza is made with fresh steamed Manila clams (canned is NOT an option) and it’s a weekend special that always sells out. At Delancey, the clam pizza gets a special twist from the addition of preserved Meyer lemons. I couldn’t find them at Trader Joe’s or at our very well-stocked Thriftway, so I decided to substitute a small amount of fresh lemon zest, which seemed to add just the right amount of lemon flavor. I also added chopped fresh basil to the parsley because I just love basil with clams.
And, to make things VERY easy, I bought a ball of Trader Joe’s pizza dough instead of making my own.
The fresh clams are definitely delicious on this pie, but it’s the sauce that really stands out. Made from a reduction of white wine, shallots, butter and clam juice blended with crème fraîche, this is not your ordinary pizza sauce.
This recipe comes from the cookbook, Signature Tastes of Seattle by Steven W. Siler. It’s the last recipe I am sharing this month and I’ll be giving away a copy of the book later this week, so stay tuned.
If you live in the Seattle area, you can hear Molly Wizenberg read from her new book on Tuesday, May 6th at 7 pm at University Book Store, 4326 University Way NE.
|Delancey's Clam Pizza|| || |
- 40 small Manila clams
- 2 oz. butter
- 2 cups dry white wine
- 2 shallots, sliced
- ¼ cup crème fraiche
- ½ tsp. grated lemon zest (optional)
- 1 cup shredded mozzarella
- 1 cup fresh mozzarella, broken into small chunks.
- Fresh chopped parsley & basil
- 1 ball pizza dough
- Set a pizza stone in the oven and pre-heat to 500 degrees for 1 hour.
- In a large stock pot, melt the butter over medium-high heat.
- Add the shallots and sauté for 1 to 2 minutes.
- Add the wine and bring to a boil.
- Add the clams and steam, covered, until the shells open, approximately 6 to 8 minutes.
- Remove the the cooked clams from the liquid and set aside to cool.
- Once cool, remove the meat and discard the shells and any clams that did not open up.
- Continue cooking the wine and shallot liquid over high heat until it reduces down to about 2 Tablespoons, then strain over a bowl and discard the shallots. Whisk in the crème fraiche and lemon zest (optional) until incorporated.
- Remove the pizza stone from the oven.
- Stretch the pizza dough into a 12 inch circle and place on the hot stone.
- Top pizza with the shredded mozzarella, fresh mozzarella, and the clams, then drizzle the crème fraiche over the top.
- Bake until the cheese is melted and the crust is golden brown and puffed - about 12 to 15 minutes.
- Remove from oven and drizzle some hot chile oil over the pizza and then garnish with a generous portion of chopped parsley and basil.