Countneck Clams
White Wine, Calabrian Chile, Roasted Garlic, Crispy Guanciale, Basil, Pizza Bianca
Chef Luke Fetbroth of Tonino | Boston
Adapted by StarChefs | May 2024
INGREDIENTS
Pizza Bianca:
850 grams all-purpose flour
1½ grams instant dry yeast
18½ grams kosher salt
30 grams Corto TRULY 100% extra virgin olive oil
Flaky sea salt
Roasted Garlic Purée:
567 grams garlic cloves
230 grams grapeseed oil
230 grams Corto TRULY 100% extra virgin olive oil
To Assemble and Serve:
114 grams diced guanciale
14 grams Corto TRULY 100% extra virgin olive oil
85 grams dry white wine
7 grams chopped Calabrian chile
24 countneck clams, cleaned
7 grams lemon juice
14 grams basil leaves
METHOD
For the Pizza Bianca:
In a stock pot over medium-low heat, warm 30 ounces water to 80°F. In a bowl, combine flour and 22 ounces warm water. Mix until a shaggy dough forms. Let sit 1 hour at room temperature, then sprinkle with yeast and a splash of water. Mix until well combined, then let rest 30 minutes. Add salt and another splash of water. Mix until incorporated. Fold dough and let rest 1 hour. Repeat process twice. Fold dough once more, cover, and refrigerate overnight. The next day, let dough sit 30 minutes at room temperature. Transfer to an oiled half sheet tray and stretch dough to fit the tray. Let rest 1 hour. Heat oven to 450°F. Sprinkle dough with flaky sea salt and bake 15 minutes, or until the crust is golden. Transfer to a wire rack and let cool 1 hour.
For the Roasted Garlic Purée:
Heat oven to 300°F. In a half hotel pan, combine garlic, grapeseed oil, and olive oil. Cover pan with aluminum foil and cook 3 hours, or until the garlic is caramelized. Let cool 30 minutes. Strain mixture, reserving oil for future use. In a Vitamix Commercial blender, purée garlic and 1 ounce water 30 seconds on low speed. Increase speed and purée additional 30 seconds, or until mixture is homogeneous and smooth. Transfer to an airtight container and refrigerate overnight.
To Assemble and Serve:
Heat oven to 300°F. Place guanciale on a sheet tray and roast 10 minutes. Rotate tray and roast additional 10 minutes, or until fat is rendered and guanciale is caramelized. Set aside. In a stock pot over high heat, combine oil, wine, chile, and 57 grams Roasted Garlic Purée. Add clams and cover pot. Cook until clams begin to open. Using a slotted spoon, remove opened clams and transfer to a serving bowl. Add lemon juice to the cooking liquid, then pour over clams, letting the mixture pool in the bowl. Garnish with basil and crispy guanciale. Serve with toasted Pizza Bianca slices.
