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De-constructed New England Clam Chowder Pizza

De-constructed New England Clam Chowder Pizza

Chef Jeff Merry • Reinhart® Boston Division

Pizza Cost: $4.50
Suggested Menu Price: $14.95
Profit: $10.45


  • 8 oz Whole baby clams
  • 2 oz Diced celery
  • 2 oz Diced onion
  • 1/2 Russet potato, thin sliced
  • 4 oz Pork belly, diced and pan fried
  • 8 oz Cream sauce (see recipe below)
  • 2 sprigs Fresh thyme
  • 14 oz Pizza dough ball


  • 8 oz Ocean clam juice
  • 2 oz Heavy cream
  • 2 Tbsp White wine
  • 5 Tbsp Blonde roux


  1. Preheat oven to 450°F. Saute celery, onion and clams. Drain any liquid.
  2. Place stretched dough on nonstick baking sheet or pizza stone. Take 4 oz of cream sauce and spread evenly over crust. Take sliced potato and cover crust. Overlapping slices. Evenly spread clam and vegetable mixture over pie.
  3. Top with remaining cream sauce and place in oven.
  4. Bake for about 12 minutes, remove and top with pork belly. Continue cooking for about 4 minutes. Remove and slice.


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