The New York Times

It’s a Homemade Pizza Weekend

Start with Roberta’s pizza dough, then try your hand at a clam-chowder pie. By Sam Sifton Sam Sifton’s clam-chowder pizza.Credit...Gentl and Hyers for The New York Times. Food stylist: Maggie Ruggiero ...
Staten Island Advance

In a crowded world of New York pizza, Dough By Licastri's clam pie is the 'Great White'

STATEN ISLAND, N.Y. -- After personal taste-tasting and analyses of the most famous clam sauces around New York City, Steve Licastri unveiled "The Boston Clam" a few months ago at Dough By Licastri.
Eater

At Century-Old Randazzo’s, the Battle of the Clam Chowders Continues

Robert Sietsema is the former Eater NY senior critic with more than 35 years of experience covering dining in New York City. Randazzo’s Clam Bar is not only one of the city’s best Italian restaurants, ...
The News Journal

Clam pie is culinary history in a crust

Have you ever eaten clam pie? I confess I had never even heard of clam pie until Aron Insinga requested a recipe to keep a family memory alive. Trish Cavender of Hockessin sent four recipes from old ...