baked clams pomodoro

Gorgonzola

margherita

Tuna

rosem, evoo, saba, garlic, orange zest, herbs

warm marinated olives

Black Potato Pepper Chips

dicchio

potato chips

pomodoro, white wine, chili flakes, garlic bread

baked clams

Pithy Wit

Locals Only

The Halliwell

Rinse clams under cold water and scrub shells to remove grit. Discard any with cracked shells or that don't close when tapped. Soak clams in a bowl of cold salted water (about 1 liter water with 1 tbs coarse salt) for 20 minutes to purge sand, then lift them out (do not pour water off).

Clean clams

Peel and finely mince 4 garlic cloves and finely dice the shallot. Roughly chop 2 tablespoons of the parsley and reserve the remaining for garnish.

Prepare aromatics

Preheat oven to 200°C (400°F). In a large ovenproof skillet (or sauté pan) over medium heat, add 3 tbs olive oil and 1 tbs butter. When shimmering, add the diced shallot and cook 2–3 minutes until translucent. Add the minced garlic and 1 tsp crushed red pepper flakes; cook 30–45 seconds until fragrant but not browned.

Cook aromatics

Pour in 120 ml dry white wine and scrape any browned bits from the pan. Let the wine reduce for 2–3 minutes until slightly syrupy.

Deglaze with wine

Stir in 400 g crushed tomatoes, 1 tsp salt, and 1 tsp black pepper. Simmer gently for 6–8 minutes to thicken slightly and concentrate flavors. Taste and adjust seasoning.

Add tomatoes and season

Nestle the cleaned clams into the simmering pomodoro sauce in a single layer as much as possible. Cover the skillet with a lid or foil and transfer to the preheated oven.

Add clams to sauce

Bake for 8–12 minutes, checking at 8 minutes: clams should open. Return to oven if many remain closed (up to 15 minutes). Discard any clams that remain closed after cooking.

Bake clams

Remove the skillet from the oven. Stir in the remaining 1 tbs butter and 1 tbs chopped parsley to enrich the sauce. Squeeze half a lemon over the dish and gently mix. Taste and adjust salt/pepper if needed.

Finish sauce

While the sauce simmers, slice the baguette on the diagonal into 12 slices about 1–1.5 cm thick. Arrange on a baking sheet.

Prep bread

In a small bowl, mash the 4 tbs softened butter with 3 minced garlic cloves, 2 tbs grated Parmesan, 1 tbs olive oil, and 0.25 tsp salt until well combined.

Make garlic butter

Spread the garlic butter on each bread slice. Place under the oven broiler or in the oven at 200°C (400°F) for 4–6 minutes until edges are golden and butter is bubbly. Watch closely to avoid burning.

Toast bread

Spoon baked clams and pomodoro sauce into shallow bowls or serve straight from the skillet. Sprinkle remaining chopped parsley over the top and add an extra squeeze of lemon if desired. Serve garlic toasts alongside for dipping into the sauce and using to enjoy the clams.

Assemble and serve

fresh littleneck or cherrystone clams (in shell)

extra-virgin olive oil

unsalted butter

garlic

shallot

crushed red pepper flakes

dry white wine

canned crushed tomatoes

fresh flat-leaf parsley

salt

black pepper

lemon

baguette or country bread

unsalted butter (softened)

grated Parmesan or Pecorino

olive oil (for brushing)

salt (for bread)

Preheat oven to 400°F (200°C). Slice the baguette or country bread into 1/2-inch thick slices and arrange them on a baking sheet in a single layer.

Preheat and slice

Brush both sides of each bread slice lightly with the olive oil. Place the baking sheet in the oven and toast the slices for 6–8 minutes, flipping once halfway, until edges are golden and crisp. Remove and set aside.

Brush and toast

In a medium bowl, gently fold together the crumbled Gorgonzola, shredded Fontina, and grated Parmesan until evenly combined. The Fontina will add meltiness, Parmesan will add salty nuttiness, and Gorgonzola will provide tang.

Combine cheeses

Divide the cheese mixture evenly among the toasted bread slices, pressing lightly so the mixture adheres. Place the topped slices back on the baking sheet.

Top bread

Return the baking sheet to the oven and bake at 400°F (200°C) for 5–7 minutes, or until the Fontina is melted and the edges of the cheese are bubbling and lightly golden. Watch closely to avoid burning the Gorgonzola.

Bake to melt

Remove the toasts from the oven. Drizzle each toast with about 1/2 teaspoon of honey (adjust to taste). Sprinkle the toasted walnuts and fresh thyme leaves evenly across the toasts, then grind a little freshly cracked black pepper over the top.

Garnish

If serving with the arugula salad, toss the arugula with lemon juice, extra-virgin olive oil and salt. Serve a small handful of dressed arugula alongside the warm toasts to cut the richness of the cheese.

Optional salad

Gorgonzola (crumbled)

Fontina (shredded)

Parmesan (freshly grated)

Honey

Toasted walnuts (roughly chopped)

Fresh thyme leaves

Freshly cracked black pepper

Baguette or country bread (sliced 1/2 inch)

Olive oil

Arugula

Lemon juice

Extra-virgin olive oil

Salt

In a large bowl, whisk together flour, instant yeast, and salt. In a separate measuring cup combine warm water, sugar (or honey) and olive oil. Pour liquids into dry ingredients and mix with a wooden spoon until a shaggy dough forms. Turn onto a lightly floured surface and knead for about 8–10 minutes until smooth and elastic (or use a stand mixer with dough hook on medium for 6–8 minutes).

Mix and knead

Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1.5 hours.

First rise

Punch down the risen dough and divide into two equal portions for two 10–11-inch pizzas (or keep whole for one large). Form each portion into a tight ball, cover, and rest for 20 minutes to relax the gluten before shaping.

Shape

While dough is rising, make the pomodoro sauce. Heat 1 tablespoon olive oil in a small skillet over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds — do not brown. Add the crushed San Marzano tomatoes, salt, and cracked black pepper. Simmer gently for 10–12 minutes, stirring occasionally, until the sauce thickens slightly. Stir in chopped fresh basil at the end and remove from heat. Let cool to room temperature before using (hot sauce can make dough soggy).

Place a pizza stone or inverted baking sheet on the middle rack of the oven and preheat to the highest temperature your oven allows (500–550°F / 260–290°C) for at least 45 minutes. If you have a pizza steel, use that.

Preheat oven

On a work surface lightly dusted with flour, flatten a dough ball with your fingers, then stretch from the center outward to form a 10–11-inch round with a slightly thicker rim. Use your knuckles or a rolling method, leaving a 1/2–3/4-inch edge. Sprinkle a pizza peel or an inverted baking sheet with semolina or cornmeal to prevent sticking.

Shape crust

Spread a thin, even layer (about 3/4 cup) of the cooled pomodoro sauce over the dough, leaving the rim bare. Distribute the fresh mozzarella pieces evenly. Sprinkle the shredded fontina over the pizza for melty stretch and mild nuttiness. Dot the surface with small crumbles of gorgonzola—use sparingly (about 2 oz) so it complements rather than overwhelms.

Sauce and cheese

Slide the pizza onto the preheated stone or steel and bake 6–9 minutes, rotating once halfway through, until the crust is blistered and golden and the cheeses are bubbling and starting to brown in spots. Baking time depends on oven temperature; higher heat shortens bake time.

Bake

Remove the pizza from the oven. Immediately scatter fresh basil leaves over the pizza and drizzle with the teaspoon of extra-virgin olive oil. Let rest 2 minutes, then slice and serve.

Finish

all-purpose flour

instant yeast

fine sea salt

warm water (about 105–115°F / 40–46°C)

sugar or honey

canned San Marzano tomatoes (crushed by hand)

garlic clove, minced

fresh basil, chopped

cracked black pepper

fresh mozzarella, torn or sliced

fontina cheese, shredded

gorgonzola (crumbled)

fresh basil leaves (for finishing)

extra-virgin olive oil (for drizzling)

semolina or cornmeal (for baking surface)

In a shallow bowl or zip-top bag combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp dried oregano, 1/2 tsp salt and 1/4 tsp black pepper. Add the 1 lb chicken breast, turning to coat. Marinate at room temperature for 15 minutes or refrigerate for up to 2 hours.

Prepare marinade and marinate chicken

Heat a skillet over medium-high heat and add a thin film of oil (about 1 tsp). Remove chicken from marinade (reserve marinade) and cook 5–6 minutes per side depending on thickness, until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and rest 5 minutes, then slice thinly or tear into bite-sized pieces.

While the chicken rests, combine 3 tbs extra-virgin olive oil, 1.5 tbs red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper in a small jar. Whisk or shake vigorously until emulsified. Taste and adjust seasoning (add a splash more vinegar or a pinch of salt if needed).

Place 4 cups packed arugula in a large bowl. Add 1 cup halved Kalamata olives, 1 cup halved cherry tomatoes and 1/4 cup thinly sliced red onion. Drain the 12 oz canned tuna and flake it with a fork; add to the bowl, distributing evenly.

Pour about two-thirds of the dressing over the salad and gently toss to coat the greens and ingredients without breaking up the tuna too much. Reserve remaining dressing for serving.

Top the dressed salad with the sliced or torn marinated chicken. Scatter 1 tsp capers (if using) and 2 tbs chopped parsley over the top. Serve with lemon wedges to squeeze over the salad and the remaining dressing on the side.

Divide the salad into 2–3 portions and serve immediately. Leftovers: store dressing separately and refrigerate salad components up to 24 hours.

canned tuna (in olive oil), drained and flaked

arugula, packed

Kalamata olives, pitted and halved

cherry tomatoes, halved

red onion, thinly sliced

boneless skinless chicken breast

olive oil (for marinade)

lemon juice

garlic, minced

dried oregano

red wine vinegar

Dijon mustard

honey

capers (optional)

lemon wedges

freshly chopped parsley

If olives are very salty or brined, rinse briefly under cold water and drain well. Pat dry with paper towels. If any olives are whole and you prefer more flavor infusion, gently crush a few with the flat side of a knife.

Prepare Olives

In a small sauté pan over low heat, combine the extra-virgin olive oil, sliced garlic, chopped rosemary, chopped mixed herbs, crushed fennel seeds, and red pepper flakes. Warm gently for 2–3 minutes until the garlic is fragrant and just beginning to soften but not browning. Keep heat low to avoid burning the garlic.

Warm the Oil and Aromatics

Transfer the drained olives to a medium heatproof bowl. Pour the warm oil and aromatics over the olives, stirring to coat so the garlic and herbs are distributed evenly.

Combine with Olives

Add the orange zest, saba, lemon juice (if using), coarse sea salt, and freshly cracked black pepper to the bowl. Stir thoroughly so the saba and zest are incorporated into the oil and cling to the olives.

Add Flavorings

Let the olives sit at warm room temperature for 10–15 minutes to allow flavors to marry and the warm oil to loosen olive skins and release aromas. If you prefer a stronger infused flavor, cover and refrigerate for at least 1 hour or up to 24 hours; bring back to room temperature before serving.

Brief Rest for Infusion

Taste and adjust seasoning: add a pinch more salt, a few drops more saba, or a squeeze of lemon if it needs brightness. If the garlic slices are large, you may mince them now or leave them whole for visual appeal.

Transfer the warm marinated olives to a shallow serving dish. Tuck thin orange slices among the olives for color and extra citrus aroma. Sprinkle extra chopped parsley over the top.

Serve immediately with toasted bread or crostini. Leftovers: store covered in the refrigerator for up to 5 days; bring to room temperature before serving so oil is fluid and flavors are fragrant.

mixed olives (green, Kalamata, Castelvetrano)

extra-virgin olive oil (EVOO)

garlic cloves, thinly sliced

fresh rosemary, stem removed and finely chopped

mixed fresh herbs (flat-leaf parsley and thyme), chopped

orange zest (from 1 medium orange)

saba (grape must reduction) or aged balsamic

red pepper flakes

fennel seeds (lightly crushed)

coarse sea salt

black pepper, freshly cracked

lemon juice (optional, brightener)

thin orange slices or rounds (optional)

extra chopped parsley for garnish

toasted bread or crostini (for serving)

Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper or a silicone mat so chips have room and won’t stick.

Preheat and prepare

Wash and scrub the black potatoes well (peel optional). Using a mandoline set to 1/16–1/8 inch (1.5–3 mm) or a very sharp knife, slice potatoes into very thin, even rounds. Transfer slices to a large bowl of cold water as you work to remove surface starch and keep them from discoloring.

Slice potatoes

After slicing, drain the potato slices and spread them on multiple clean kitchen towels or paper towels. Pat thoroughly to remove as much moisture as possible — this helps them crisp. Let dry for 10 minutes, flipping once.

Dry slices

Place dried potato slices in a large bowl. Drizzle with 3 tablespoons neutral oil and toss gently to coat every slice in a thin film. Sprinkle with 1 teaspoon coarse sea salt and 1 teaspoon freshly ground black pepper; toss gently to distribute.

Season and oil

Arrange slices in a single layer on prepared baking sheets without overlapping. Bake in the preheated oven for 12–18 minutes, rotating pans and checking at 10 minutes, until edges turn crisp and centers are golden and crisp (timing depends on thickness). Watch closely in final minutes to avoid burning.

Arrange and bake

If some slices are not uniformly crisp, remove fully crisp chips to a cooling rack and return thicker ones for 2–4 more minutes. Once out of the oven, let chips cool on wire racks — they will crisp further as they cool.

Finish crisping

While chips bake, combine 1 cup finely chopped fresh parsley, 1 cup freshly grated Parmesan, 1 minced garlic clove, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in a medium bowl. Stir until evenly combined. Taste and adjust salt, pepper or lemon if desired.

Prepare parsley-parmesan mix

When chips are cool but still slightly warm, scatter the parsley-parmesan mixture over them and gently toss or use a spatula to coat each chip with a little of the mixture. The residual warmth will soften the cheese slightly and help herbs adhere without wilting them.

Dress chips

Arrange chips on a platter and serve immediately as a snack or appetizer. Leftovers (if any) can be stored in an airtight container at room temperature up to 24 hours; toppings may lose crispness over time.

Serve

black potatoes (or purple/blue potatoes)

neutral oil (vegetable, canola, or grapeseed)

freshly ground black pepper

fresh flat-leaf parsley, finely chopped

freshly grated Parmesan cheese

lemon zest

In a medium bowl, combine warm water (about 105–115°F / 40–46°C) and 1 teaspoon sugar (optional, from pantry) if desired to help yeast. Sprinkle the instant yeast over the water and let sit 3–5 minutes until foamy. In a large mixing bowl, whisk together the flour and salt.

Activate yeast and mix

Make a well in the flour, pour in the foamy yeast mixture and 2 tablespoons olive oil. Stir with a wooden spoon or dough hook until a shaggy dough forms. If dough is too dry, add up to 2 tablespoons more warm water; if too sticky, sprinkle up to 2 tablespoons more flour.

Form dough

Turn the dough out onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook on low for 5–6 minutes). Shape into a ball.

Knead

Lightly oil a bowl with 1 teaspoon olive oil, place the dough ball inside, cover with plastic wrap or a clean towel, and let rise in a warm draft-free place until doubled, about 60–90 minutes.

While the dough rises, combine the grated fontina, 2 tablespoons Parmesan, minced garlic, black pepper, and thyme in a bowl. Stir to distribute evenly.

Prepare filling

Preheat oven to 450°F (230°C). Place a pizza stone or rimmed baking sheet in the oven to preheat as well. When the dough has doubled, gently deflate and turn it out onto a floured surface. Divide dough into 2 equal portions for two individual dicchios (or keep whole for one large). Roll each portion into a rough rectangle about 10 x 8 inches, keeping edges slightly thicker to hold filling.

Baked Clams Pomodoro

Gorgonzola

Margherita

Tuna

Warm Marinated Olives

Black Potato Pepper Chips

Dicchio

Potato Chips

Baked Clams

Pithy Wit

Locals Only

The Halliwell