Broadway Garlic, Clam Pizza
- 2 T. Extra-virgin olive oil
- 1 onion, roughly chopped
- 5 cloves garlic, smashed
- ½ lb. chopped bacon
- 1 dried bay leaf
- 1 1/2 cups white wine
- 54 littleneck clams
- 2 C. Tomato Puree
- 1 1/4 pounds homemade or store-bought pizza dough, room temperature
- Crushed red pepper flakes
- Chopped fresh flat-leaf parsley, for garnish
- Position a rack in the lower third of oven; place a pizza stone on rack. Preheat oven to 500 degrees at least 30 minutes before cooking.
- Heat olive oil in a large pot over medium-high heat. Add onion, garlic, bacon and bay leaf; cook, stirring, until vegetables are soft and fragrant. Add wine and cover pot; bring liquid to a boil. Add clams, cover, and cook, until clams have opened, about 5 minutes. Remove clams from pot and let cool. Remove clams from shells, discarding shells; set aside.
- Strain liquid into a medium saucepan; set solids aside. Cook liquid over medium-high heat until reduced and thickened. Add tomato puree and continue cooking until reduced and thickened. Remove from heat and let sauce cool.
About Chef Todd Fisher:
Chef Todd Fisher is a 19-year culinary veteran, restaurateur, food consultant, and a fast emerging leader in the culinary world. He is best known for bringing his flare of Bold American cuisine to the table. A San Francisco native and fifth generation Californian, Chef Todd's culinary background began in grade school working for a family owned Chinese restaurant. Ever since, he has ventured into various kitchens seeking knowledge from the many cultures that make up the California melting pot and crafting his signature style of intense, burst-in-your-mouth flavors.
Early on in Chef Todd's culinary career, he sharpened his skills in various kitchens across the Bay Area and Monterey Peninsula. During this time of exploration, Chef Todd adopted his core culinary mantra, "Go for it!," similar to the beloved Disney character Chef Gasteau. He attacks any challenge, big or small, with heartfelt dedication and great eagerness to please. The result is an impeccable level of service given to his fans that constantly surprises, delights and entertains! This "Go for the Gusto" energy is what makes Chef Todd Fisher a force to be reckoned with. Look out James Beard…here we come Food Network! Chef Todd debuted at the highly celebrated Montrio, named Esquire magazine's "Restaurant of the Year" in 1995. From there, Chef Todd led the kitchens of such acclaimed eateries as The Pebble Beach Company's Stillwater Bar & Grill, known nationally for its celebrity clientele and locals alike. In 2000, Chef Todd took the reins of his apron and opened the widely-praised Hullaballoo where he charmed and delighted diners with his signature dishes like … In 2007, Chef Todd became the exclusive caterer for the National Steinbeck Center, the prestigious museum of acclaimed writer John Steinbeck.
Chef Todd's latest culinary achievement is a traveling four-star dining concept called 1645 River Road. With the help of winemaker Steve Pessagno, he launched it in fall 2008 to much acclaim. 1645 River Road continuously attracts sell-out crowds of CEOs, foodies and wine enthusiasts, enticing them with such dishes as "Chicken Fried" Scallops, Herb Roasted Colorado Mountain Lamb and Salt Grilled Ahi Tuna. Not only does Chef Todd spread joy and enthusiasm in the kitchen, he also shares his larger than life personality on the festival circuit. Chef Todd wows thousands of fans at festivals such as the Artisan Cheese Festival and Carmel Tomato Festival, where in 2006 he was inducted into the Hall of Fame. Chef Todd enthusiastically entertains with his lively descriptions of food, his many culinary adventures and his irresistible flavors. On occasion, he's even been known to belt out "Mustang Sally!"
In addition to Chef Todd's celebrated successes in the restaurant world, he serves as the Executive Chef Liaison for the prestigious Pebble Beach Food & Wine. Acting as "Ringmaster" for the event, Chef Todd plays host to the most respected culinarians in the world, like Thomas Keller, Jacques Pepin and Eric Ripert. Chef Todd also brings culinary acumen and wit to fans in the Monterey and Bay Area as a weekly food and lifestyle columnist in the Monterey Herald. He has appeared as a guest chef on local television programs and has even caught the eye of The Food Network as a candidate for "The Next Food Network Star." Chef Todd is also sought after by many of America's restaurateurs and food corporations. He provides recipe, menu and product development, kitchen design and restaurant concept advice for such well-regarded food brands as Chiquita, Fresh Express, Monterrey Mushrooms, Pepperidge Farms and more.
Chef Todd is also known as a "Proud Papa" in the Northern California and San Francisco communities and often lauded for his contributions. In 2005, he was awarded Small Business of the Year by and has received many other honors and endorsements. In his "spare time," Chef Todd also mentors young chefs and students, helping them develop leadership skills, build confidence and instill perseverance. Chef Todd's crowning achievement is being a proud father of five and husband to his beautiful bride Ada, his culinary partner.