calabrian peppers

Clam Chowder Pizza

pizza dough

quahog clams, usually rated "top neck"

dry white wine

unsalted butter

lb slab of bacon, diced

garlic,

heavy cream

black pepper,

oz fresh mozzarella, roughly torn

lemon

Calabrian or other red pepper flakes,

Place a pizza stone or tiles on the middle rack of your oven, and turn heat to its highest setting. Let it heat for at least an hour.

Put the clams in a large, heavy Dutch oven, add about 2 cups of water and 3/4 cup of the wine, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, chop roughly and set aside.

Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium low. Add bacon, and cook, stirring occasionally, until the fat has rendered and the bacon has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove bacon from fat, and set aside.

Add the leeks to the fat, and cook, stirring frequently, for about 5 minutes, then add the garlic and half of the parsley. Continue cooking and stirring until the leeks are soft but not brown, about 5 minutes more.

Stir in the remaining wine and approximately 1 cup of the reserved clam stock (save the rest for another use), and continue cooking until the liquids have reduced almost to syrup.Add cream and black pepper. Let the mixture come to a bare simmer, then allow to reduce and thicken, then add reserved clams and remove from heat. (You can do all this the day before you make the pizza, then refrigerate until ready to use.)

Make the pizza. Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Using a pastry brush or a spoon, lightly paint the surface of the dough with some of the cream from the clams, leaving a half-inch border all around. Then top the pizza with the chopped clams, bacon and leeks, and the cheese. (If there is any remaining liquid, you can lightly – lightly! – drizzle the pie with it.)

Shake the pizza peel slightly to make sure the dough is not sticking. (Gently lift any sections that are sticking, and sprinkle the peel with flour.) Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Sprinkle with the remaining parsley, the lemon zest and red-pepper flakes to taste, then serve.

Whitney Otawka, whom you may remember from "Top Chef" or Hugh Acheson’s Five & Ten restaurant in Athens, Ga., cooks at the Greyfield Inn. It’s the only place to stay on Cumberland Island, the largest barrier island off Georgia’s coast. The farmers who live there grow sugar snap peas, which she welcomes as one of the early tastes of spring. She is also a fan of Calabrian peppers packed in oil, which she started eating at Antico Pizza in Atlanta. She uses them to make a dressing base that enlivens the peas. The fennel, which needs to be sliced very finely, adds crunch and depth. Buy baby fennel, if you can find it. This is a great salad on its own, or use it as a kind of relish on grilled meat or braised lamb. There will be extra chile dressing, which is a fine condiment for grilled chicken. It will also add character to a pasta dish or even a slice of takeout pizza.

Sugar Snap Pea Salad With Calabrian Pepper and Fennel

grapeseed or other neutral oil

garlic

shallot

Calabrian peppers packed in oil

lemon zest

thyme

olive oil

lemon juice

salt and black pepper

sugar snap peas

thinly shaved fennel, preferably baby fennel

salt

mint

pecorino Romano

NYT Cooking

https://static01.nyt.com/images/2017/04/11/dining/12LAMB5/12LAMB5-videoSixteenByNineJumbo1600.jpg

Forrest Aguar and Michelle Norris for The New York Times

Make the dressing: Heat the grapeseed or other oil in a small sauté pan over low heat. When oil begins to shimmer add the garlic, shallot, Calabrian peppers, lemon zest and thyme. Gently cook for 1 minute, stirring. Remove from heat and transfer to a small mixing bowl. Add the olive oil, lemon juice, salt and pepper. Whisk thoroughly to combine.

Make the salad: Wash the snap peas and remove the tough string that runs along the interior curve of the pea. Julienne the peas lengthwise, about 1/4-inch thick. Put the peas, fennel, 2 tablespoons of the dressing and the salt in a bowl and mix to coat the peas. To serve, sprinkle the mint over the top, drizzle on 1 tablespoon of the dressing and sprinkle the shaved pecorino.

The flavors did really well together but I'd recommend blanching the peas.

Tip: TJs makes an incredible "Bomba" Calabrian chili sauce perfect for this recipe

We didn't use it for this, though, as we wanted to get through a jar of actual full-on Calabrian chilis and didn't even realize they were the same thing!

Also subbed basil for mint and champagne vin for lemon (out of both). Instead of neutral oil did half Calabrian chili oil and half EVOO. It was spicy but a winner! Demolished same day over some polenta. Will make again.

My family was obsessed with these peas!  They loved the julienne-- which in my case was simply halving them... and not along the seam, just roughly in half-lengthwise.

I used a lot more fennel and mint, added more shallot to the dressing and then blended it. Used fresh spicy Korean peppers in place of Calabrian.

I found the mint overpowered the thyme. I think I’ll use one or the other next time.

Blanch peas lightly after stringing but before cutting.  More chili. Use Heritage Farms Hannah cheese.  Don't forget salt.

There are such amount of peppers, I used a jar of roasted peppers which were fine.  When I got to the end of making this, I just tossed all of the ingredients together and it was great.  

Made this and it was indeed delicious. However while the julienned snap peas look lovely, it makes the salad very difficult to spear with your fork and get into your mouth. Those long, skinny, stiff pieces are not very cooperative. Remade it the next day and sliced the snap peas crosswise into more bite sized pieced and it was much more user friendly. Oh and the second day I added fresh corn ant that was amazing!

I made this for Easter and it was outstanding.  I substituted Pimento peppers for the Calabrian and just added a little kick to the dressing.  No one complained.  One of the best salads I have made in a long time.  Declared a "keeper"

I agree this could use more lemon juice or other acid. I doubled the amount. The Calabrian peppers could be boosted a little as well. They are barely detectable in the amount given. Of course, peppers vary wildly in hotness, even within the same variety. So taste yours, and if you add, add in small amounts. Salad dressing is ruined completely when it just becomes hot sauce. I never could find the tough string in the peas I bought. I just trimmed the ends, and cut them lengthwise. Worked fine.

Salad dressing is too oily, not enough lemon. I doubled the lemon and even added a bit of champagne vinegar. I think the ingredients would make a fantastic dressing if just mixed in a blender (all dressing ingredients except the peppers which I would add in the end). Snap peas too hard to halve also. I subbed the Calabrian with long hot peppers. use fresno red peppers also if you can find them.

I would have preferred them slightly blanched as well.

I have another sugar snap pea salad that calls for blanching the peas before julienning, so plan to try that.

Cit into very thin strips.  You can do this easily with a standard kitchen peeler.

Celery  or baby bok choy.  You could even do radishes sliced. thinly.

What would be a good alternative to fennel in this recipe? It looks appealing, but I've never liked the flavor of fennel.

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