It was really, really cold for this Bay Area girl. The first time we went to Pepe’s, it was winter. Being a California food snob, I didn’t really believe it. The best pizza in the world is what he told me. And it is to die for.įor years before I ever went to Frank Pepe’s Pizzeria in New Haven, Connecticut, my husband (then boyfriend) had been telling me about their pizza. The thin crust is topped with a garlicky mix of fresh clams, grated pecorino cheese, and olive oil and then baked in the restaurant’s coal-fired pizza oven. Transfer the clams to the oven and broil them for 2 to 3 minutes, or until the crumbs are golden brown.Pepe’s White Clam Pizza has been called the best thing to eat in Connecticut.

If you have any breadcrumbs left they can be frozen for up to 6 months. Then sprinkle each clam with 1 to 2 teaspoons of the bread crumbs - enough to cover. Using a small spoon, top each clam with about 1/2 teaspoon of the bacon mixture. Transfer the the clams (in their bottom shells) to a baking sheet.

Remove the top shell of each clam and discard. Add the clam juice and continue to cook until thick, about 2 to 3 minutes. Remove from the heat and swirl in 1 tablespoon of cold butter. Add the shallots, red bell pepper, remaining garlic, and crushed red pepper, and cook for 2 minutes longer. In a medium sauté pan over medium heat, cook the bacon and proscuitto for 2 minutes. Strain the broth through a fine mesh sieve and set aside.

Using tongs or a slotted spoon, transfer the clams to a bowl to cool. Place the lid on the pan, increase the heat to medium-high and cook the clams until they all open, 3 to 4 minutes. When hot, add 2 teaspoons the garlic, white wine, thyme sprigs and the clams. In a large, high sided sauté pan with a lid over medium heat add the remaining 1 tablespoon of the melted butter and olive oil. In a small bowl, combine the bread crumbs with 1 tablespoon olive oil, 1 tablespoon of the melted butter, Parmesan, 1 tablespoon chopped parsley and the pepper and set aside.

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