If you’re not from New England you might not know about the legendary Frank Pepe Pizzeria Napolitana established in 1925 in New Haven, CT. Pepe’s is famous for it’s thin crust pizza baked in coal-fired ovens. The tomato pies are excellent, but Frank’s White Clam Pizza topped simply with fresh clams, grated cheese, olive oil, fresh garlic and oregano, invented sometime in the mid 1960s, really put him in the pizza hall of fame.
Italian and PortuguesePizzaRecipesRhode IslandSeafoodSmoke and Fire
Italian and PortugueseRecipesRhode IslandSeafoodSoups and StewsYankee Cooking
So, our RI-style family chowder is made with lots of chopped clams and clam juice, onion, celery, and potatoes, but no dairy. As my weight-conscious mother often asked rhetorically, “Who needs all that cream?”