With two locations -- one in Boca Raton and a second in Pompano Beach -- Nick's New Haven Style Pizza and Bar owners and longtime friends Nick Laudano and Anthony Giovanniello have a few secrets up their sleeves. And it's all in the sauce: a 20-year-old homemade recipe. We're willing to bet it has something to do with the dough, too, another recipe known only to Laudano, his son, cousin, and childhood friend. Or maybe it's the coal-fired ovens, heated to about 750-degrees to deliver a thin-crusted pie that's perfectly blistered around the edges. The white clam pie is the house favorite. It has no sauce, and is made with specialty Grande shredded mozzarella cheese, a touch of olive oil, and fresh-shucked quahog clams.