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"fresh clam pizza http://chopsticksandmarrow.com/2014/11/a-delicious-journey-into-the-heart-of-apizza-2/ We’d been told that the thing to get at Zuppardi’s was the clam pie. Scanning the menu revealed there were two types, baby clam and fresh clam. “Whenever anybody talks about the clam pie here, they mean the freshly shucked,” the counter guy responded when asked why the fresh clam pie was $10 more. “Get it without cheese, so that the juices of the clams soak into the crust.” About 15 minutes later the 12-slice pie came to the table ringed with lemon wedges and fragrant with clams, garlic, and oregano. The crust was crackling and thin. The whole combination—tender clams, and the crisp just slightly charred dough topped with the equivalent of white clam sauce—was stupendously good. So good that even though it was our sixth pie we devoured all of it save for two slices. And to wash it down, Foxon Park Iron Brew"
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"Per Roadfood, One of the Best."
@mayberrybooks
"Roadfood-Many years ago, I sat with Roadfood.com co-founder Stephen Rushmore at a table in Zuppardi’s of West Haven, Connecticut. We were devouring a fresh clam pizza. At one point, we decided that it just might be New Haven style pizza at its best. We joked that perhaps we ought not to post a review of Zuppardi’s on the website. Do we really want to share such a treasure with others? Might it become so crowded that we can’t get in? Not that Zuppardi’s is a secret. It opened its doors in 1934. On many nights — weekends especially — you will likely have to wait for a table, even if the second dining room is opened up. But given its location off the New Haven radar, it doesn’t attract the mobs of pizzaphiles who flock to the big guns on Wooster Street. It remains what it always has been – a neighborhood pizzeria. It serves New Haven style pizza that I consider to be among the best, if not the very best, anywhere. Elements of Greatness The crust is Neapolitan / New Haven style. Thin and crisp with a puffy circumference, it demands a good chew. It rewards that chew with profound yeasty savor. Toppings? Zuppardi’s makes its own fennel sausage and strews it across the pizza in rugged clumps. In season, you want fresh tomato. Broccoli rabe, escarole and beans, hot peppers, and roasted peppers lead my list of favorites. The Legendary White Clam About New Haven’s unique clam pizza: They open clams only when you order it, not before. And they spread them across the pie in abundance. These fresh clams are small and tender, glistening with briny-sweet oceanic liquor, complemented by a surfeit of chopped garlic and herbs. “Some customers ask for mutz [mozzarella cheeese],” the pizzaiolo shared with a disapproving frown, “But that just weighs it down."
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"The decision of where to eat pizza while passing through Connecticut was a tough one. It’s probably the country’s best pizza state on a per capita basis. One way to make the decision slightly easier is to pick a place in New Haven. You’ll find all sorts of regional pizza here in the US but no style is more historic than the “Apizza” found in New Haven. Apizza is basically a distant relative of Neapolitan style pizza. It’s more charred and more crisp than the stuff from Naples. It came about due to New Havens popularity with Italian families that settled in the States. It’s cooked with coal which was cheap back when these pizzerias first started to open up in the 20’s and 30’s. This is what gives it that almost burnt looking crust. Frank Pepe’s is credited as the OG while Modern Apizza and Sally’s Apizza both opened in the following decades. That said I decided to try a lesser hyped spot from a national media perspective. I’d wanted to try Zuppardis Apizza ever since I saw OG Pizza Blogger Adam Kuban post about it last year during the pandemic. I knew it was my type of spot as soon as I saw his post. I planned to go then and there when the chance presented itself and this was chance. Zuppardi’s started out as a bakery called Salerno’s in 1932. They made pizza which grew a loyal following over time. When the old man that founded the place got sick and his son took over the son realized it was their pizza that kept the business afloat so he decided to turn the bakery into a full fledged pizza parlor and changed the name to Zuppardi’s (his family’s last name). One of the big draws to Zuppardi’s is their housemade fennel laced sausage which is the pie of theirs that caught my eye. Usually sausage is an afterthought out east where they prefer pepperoni, maybe bc the sausage at most spots is trash. Not at Zuppardi’s though where they pair it with fresh mushrooms to make their signature pizza though over time their white pie with clams has also become popular. Verdict? The hype of New Haven pizza is real. Since this was my first Apizza in New Haven I have no others to compare it to but as far as good pizza goes this was it. I hope to go back and try a few more spots. "
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"Sausage & All Things Fresh"
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"pizza Ă la saucisse est la plus populaire "
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