Saturday, September 16, 2006
Crispy Potato, Bacon and Clam Flatbread
"This is our riff on New England clam chowder," says Claudia Fleming of the delectable flatbread that she and Gerry Hayden collaborate on (she makes the dough; he prepares the toppings).
ingredients
FLATBREAD
1 1/4 teaspoons active dry yeast
1 teaspoon sugar
3/4 cup plus 2 tablespoons warm water
1 tablespoon plus 1 teaspoon powdered dry milk
1 1/2 tablespoons extra-virgin olive oil, plus more for brushing
1 3/4 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon salt
TOPPING
3 dozen littleneck clams, scrubbed
One 6-ounce piece of bacon, cut into 1/4-inch dice
2 garlic cloves, minced
1 large onion, thinly sliced
1 teaspoon coarsely chopped thyme
Kosher salt and freshly ground pepper
1 large Yukon Gold potato, sliced crosswise 1/8 inch thick
1/4 cup extra-virgin olive oil
1 tablespoon chopped parsley
# posted by Kanya @ 1:34 AM 
