Week #39: Rhode Island - Clam Chowder Pizza

State: Rhode Island

Going into this challenge, I wasn't sure if I wanted to do another chowder pizza.  Rhode Island's chowder is more like a soup with a broth consistency.  So, to honor the last chowder pizza of this challenge, I decided to tweak the recipe a little to make it my own.  This pizza turned out really good and was worth it. 

Ingredients:

3 tbsp. of chopped parsley

1/2 cup of mozzarella cheese

3 strips of bacon

1 pizza crust

Chowder:

2 medium sized diced red potatoes

3 celery stalks cut in half (long ways) and diced

1 can of clams

1/2 small Spanish onion

Salt and pepper to taste

1 carton of chicken broth

1 tsp. Worcestershire sauce

1/2 tsp. of garlic powder

1 tbsp. of butter

Soup:

In a medium sauce pot, cook the bacon until browned on both sides.  Once cooked, drain the majority of the grease from the pot except for 1-2 tablespoons.  On medium heat, add potatoes, onion and celery.  Stir constantly for about 5 minutes or onions are translucent.  Add in chicken broth and bring to a boil, then add clams.  Reduce heat and cover for 5 minutes or so.  Add the butter, Worcestershire sauce, and spices.  Stir until all is mixed in thoroughly.  Remove from heat and set aside.
  

Pizza:

Preheat oven to 450.  Cook crust for 7-10 minutes or until slightly brown.  Add a half of the amount of mozzarella cheese on across the crust.  With a slotted spoon, scoop pieces of the soup and put across the crust.  Make sure that you have pieces spread out evenly so each slice will have equal amounts of the mixture.  Next, with a spoon add about 2-3 spoonful’s of the broth along the crust. Please Note: Don't put too much broth onto the crust or it will leak over into a hot oven surface.  Put the rest of the cheese on top and place into oven for 3-5 minutes or until cheese is melted.  Remove from oven and put pieces of bacon onto pizza. Sprinkle the parsley across the pizza and cut into slices.  Serve and enjoy!

Pairing:

When pairing a chowder pizza, I would suggest a good porter, stout, or scotch-aged ale. For wine, a nice soft Cabernet or Chianti would be good with this pizza.

Learning Moments:

After doing this challenge, I have learned how make my first chowder to eventually making my own recipe.  I plan on making plenty of these style soups, using different ingredients.  I think I need to make a Maryland and Florida chowder next!  This challenge has really helped me step up my game, creating new cooking styles and techniques.