Clam Flatbread

Name: Clam Flatbread
Ingredients: 3/4 cup all purpose white flour, plus more for dusting; 1/4 cup white wheat flour; Pinch salt; 1/4 cup warm water; 1 teaspoon fresh thyme; 2 dozen clams, cleaned and dried; 1/2 Spanish or Vidalia onion, chopped finely; 3 cloves garlic, chopped finely; 1 1/2 teaspoons fennel seeds; 2 bay leaves; 1/2 cup white wine; 1/4 cup 2% milk; salt and pepper; bunch parsley, chopped finely; Dash white truffle oil (can use regular olive oil as substitute); Pinch red chili flakes; olive oil

17 ingredients

1 steps

Ingredients

3/4 cup all purpose white flour, plus more for dusting
1/4 cup white wheat flour
Pinch salt
1/4 cup warm water
1 teaspoon fresh thyme
2 dozen clams, cleaned and dried
1/2 Spanish or Vidalia onion, chopped finely
3 cloves garlic, chopped finely
1 1/2 teaspoons fennel seeds
2 bay leaves
1/2 cup white wine
1/4 cup 2% milk
salt and pepper
bunch parsley, chopped finely
Dash white truffle oil (can use regular olive oil as substitute)
Pinch red chili flakes
olive oil

Directions

1

["Preheat oven to 475 degrees.", "For the dough, add the dry ingredients - flour and salt - in a bowl and mix. Gently pour in the warm water and a touch of olive oil and combine (if the dough is too sticky, just add some more flour until it smooths out).", "Generously apply white flour to a clean surface and knead the dough by hand for a few minutes; apply more white flour as needed.", "Pour some olive oil into a bowl and roll the kneaded dough around until the oil coats the outside of the dough. Cover with a dry cloth and let it sit; approximately 30 minutes to an hour.", "While dough is resting, you can go ahead and prepare the clams. In a non stick pan, heat up olive oil and add onion, garlic, bay leaves, fennel seeds, and pinch red chili flakes. After a few minutes, add salt and pepper and continue sauteing for an additional 5 minutes. Once onions have turned transparent, add white wine and cook -with pan covered - until simmering.", "Add cleaned clams to pan and continue cooking until clams open up. This shouldn't take more than 10 minutes, but might depend on the size of the clams. Once clams have opened, set aside and remove from shells. The shells can be discarded.", "Add milk and cook remaining liquid for approximately 30 minutes, or until it thickens in consistency. Ensure final texture is not too dry (this will serve as the \"sauce