Timone’s Local Pizza Joint

Fried New Bedford Clams With Anchovy Aioli

Before taking even one bite of pizza, these fried clams will guarantee our return visit. Do you think that tomorrow might be too soon? They were OUT OF THIS WORLD good. No joke. The breading was simultaneously light, crispy, crackly brittle and super crisp on the outside. And the sweet, tender sliver of clam on the inside tasted super clean and fresh. We’re in love with these.

Starters

Rhubarb Seltzer

House Made Sodas

Sweetwater IPA

Beer On Draft

The Pies

Fresh Clams, Calabrian Chiles, Bechamel, Parsley, Kale, Garlic
& Romano

This crust was a little bit denser and maybe a touch thicker than we might consider ideal. But, the flavor was quite nice. There’s a pleasant maturity and depth of flavor to this dough. There was none of that awful raw dough taste that comes from a dough that’s been rushed.

Finished with a drizzle of olive oil and a sprinkling of fresh parsley, this pizza was all about a glorious blend of toppings. The bitterness of those crispy kale bits rounded out the rich béchamel. And, the zing of those Calabrian chiles were a punch of flavor and heat to the taste buds.

This was one great first meal.