JUNE 2020 91
SOUR CREAM AND
CHIVE POTATO PIZZA
PHOTO AT LEFT
ACTIVE 40 MIN; TOTAL 1 HR 5 MIN
MAKES 2 (10-INCH) PIZZAS
When layering toppings on the pizzas
before baking, use a lighter hand toward
the center of each pie; the dough will puff
while cooking, and the potatoes and
cheese will gravitate toward the middle.1 cup heavy cream
10 medium garlic cloves
3 /^4 tsp. kosher salt, divided, plus more
to taste
2 small russet potatoes, cut into(^1) / (^8) -inch-thick slices (about 1 (^1) / (^2) cups)
1 Tbsp. olive oil
1 / 2 tsp. black pepper
1 /^2 tsp. gochugaru or chili powder
2 (8-oz.) fresh prepared pizza dough
balls, at room temperature
Fine cornmeal, for dusting
3 oz. mozzarella cheese, shredded
(about^3 / 4 cup), divided
2 oz. sharp cheddar cheese,
shredded (about^1 / 2 cup), divided
1 / 2 cup crumbled cooked bacon,
divided
1 / 2 cup sour cream, divided
1 Tbsp. chopped fresh chives, divided
- Preheat oven to 425°F. Combine cream
and garlic cloves in a small saucepan;
bring to a simmer over medium-low, stir-
ring occasionally. Continue cooking, stir-
ring occasionally and maintaining a low
simmer, until cream is reduced to about
(^1) / 2 cup, about 20 minutes. Remove from
heat; stir in^1 / 4 teaspoon salt. Using an
immersion blender, pulse mixture until
smooth, about 20 pulses. Season with salt
to taste; set aside. Mixture will thicken as
it stands.
- Toss together potatoes, oil, pepper,
gochugaru, and remaining^1 / 2 teaspoon
salt on a rimmed baking sheet; spread
potatoes in a single layer. Bake in pre-
heated oven until tender, 8 to 10 minutes.
Set aside. - Place a cast-iron pizza pan or pizza
stone on middle oven rack; increase
oven temperature to 500°F. Stretch 1
dough ball into a 10-inch circle, creating
a thicker^1 / 2 -inch border. Place on a pizza
peel or parchment paper lightly dusted
with cornmeal. Top dough with half of the
cream mixture, half of the potatoes, half
of the mozzarella, and half of the cheddar,
leaving a 1^1 / 2 -inch circle without toppings
in center. - Slide pizza from peel onto preheated
pizza pan or stone. Bake at 500°F until
cheese is melted and crust is browned in
spots, 7 to 9 minutes. Transfer pizza to a
cutting board; sprinkle with^1 / 4 cup bacon.- Cut pizza into 6 slices; top with^1 / 4 cup
sour cream and^1 / 2 tablespoon chives.
Ser ve immediately. - Repeat Steps 3 through 5 with remain-
ing dough ball, cream mixture, potatoes,
mozzarella, cheddar, bacon, sour cream,
and chives. —JAMIE POWER, THE BLUE
MUSSEL CAFE, PRINCE EDWARD ISLAND
MAKE AHEAD Garlic cream can be stored
in an airtight container in refrigerator up
to 5 days.
WINE Full-bodied, creamy Chardonnay:
2018 Hartford Court Russian River Valley
NOTE If you don’t have a pizza peel, use a
baking sheet to slide the pizza onto the
pan or baking stone.
PEI-STYLE SMOKY
CLAM CHOWDER
PHOTO P. 85
ACTIVE 1 HR 20 MIN; TOTAL 1 HR 30 MIN
SERVES 6
Finnan haddie, or cold-smoked cured had-
dock, gives this brothy chowder a deep,
clean, smoky foundation that highlights
sweet clams without overwhelming them.
Using a mixture of lightly mashed pota-
toes and half-and-half to thicken and
enrich the soup gives it a silky, but not
heavy, texture.4 oz. thinly sliced salt pork, cut into(^1) / 2 -inch pieces (about (^1) / 2 cup)
3 cups water
8 lb. littleneck clams, scrubbed
2 Tbsp. unsalted butter
2 medium-size yellow onions, finely
chopped (about 4 cups)
6 medium celery stalks, trimmed and
finely chopped (about 2 cups)
2 tsp. black pepper
2 tsp. fresh thyme leaves
1 tsp. celery seeds
11 / 2 lb. Yukon Gold potatoes (about 3
medium potatoes), cut into^1 / 2 -inch
pieces (about 4^1 /^2 cups)
3 cups half-and-half
8 oz. skinless Finnan haddie (cold-
smoked cured haddock) fillets
(about 2 fillets), cut into 1^1 / 2 -inch
pieces
Kosher salt, to taste
Fresh flat-leaf parsley leaves, for
garnish
- Cook salt pork in a large Dutch oven over
medium, stirring occasionally, until crisp,
10 to 12 minutes. Using a slotted spoon,
transfer pork to a paper towel–lined plate;
set aside. Wipe Dutch oven clean; discard
drippings or reserve for another use.
2. Bring 3 cups water to a boil in a covered
large, high-sided skillet over medium-
high. Add clams; cook, covered, shaking
skillet occasionally, until clams open, 10
to 12 minutes. Remove from heat. Using a
slotted spoon or a spider, remove clams
from cooking liquid. Discard any clams
that did not open. Ladle 4 cups clam
cooking liquid into a measuring cup; dis-
card any sediment and additional liquid in
skillet. If desired, reserve 30 clams in shell
for garnish; cover and chill until ready to
serve, up to 4 hours. Shuck remaining
clams; discard shells. Chop clam meat
into^1 / 3 -inch pieces; set aside. (If not using
the 30 clams in shell for garnish, shuck
and chop all clams.)
3. Melt butter in Dutch oven over medium.
Add onions and celery; cook, stirring
occasionally, until softened, about 15
minutes. Stir in black pepper, thyme, and
celery seeds.
4. Add potatoes and reserved 4 cups
clam cooking liquid to onion mixture in
Dutch oven. Bring to a boil over medium-
high. Reduce heat to medium-low; sim-
mer, uncovered, stirring occasionally,
until potatoes are tender, 20 to 25 min-
utes. Using a slotted spoon, transfer 3
cups potatoes to a bowl (leaving cooking
liquid in Dutch oven); mash using a potato
masher until mostly smooth. Stir mashed
potato mixture into remaining mixture in
Dutch oven.
5. Stir half-and-half into mixture in Dutch
oven; cook over medium-low, stirring
occasionally, until just hot (do not boil),
about 5 minutes. Stir in Finnan had-
die, salt pork, and chopped clam meat;
cook, stirring occasionally, until heated
through, about 5 minutes. Season to taste
with salt.
6. If garnishing bowls with reserved
clams in shells, place 5 clams in each of
6 shallow serving bowls. Ladle about 2
cups chowder into each bowl. Garnish
with parsley. —PAUL LAVENDER, POINT PRIM
CHOWDER HOUSE, PRINCE EDWARD ISLAND
WINE Medium-bodied, bright Oregon
Pinot Gris: 2018 Willamette Valley
Vineyards
NOTE Finnan haddie may be purchased
online at scottishgourmetusa.com.
NEW POTATOES
New potato season is from April to
July, depending on climate. Seek out
these small, early-harvest spuds at
farmers markets and from The Little
Potato Company, available at grocery
stores and from littlepotatoes.com.0620_FT_Spud_Island_PEI.indd 91 FINAL 4/14/20 9:54 AM