Best Clam Pizza Recipes

WHITE CLAM PIZZA

Steps:

• Position a rack in the bottom of the oven and place an inverted baking sheet on top.
• preheat oven to 500 degrees Fahrenheit.
• IN a small bowl, combine the olive oil, garlic and 2 pinches salt.
• Lightly flour a baking sheet, place one piece of pizza dough on top and stretch to fit the dimensions of the baking sheet.
• Drizzle 2 1/2 tablespoons garlic oil on top.
• Sprinkle half of the clams on top and season with 2 teaspoons Parmesan, 1 1/2 teaspoons thyme and salt and pepper.
• Set the baking sheet on the hot baking sheet in the oven.
• Bake until crisp and golden, about 20 minutes.
• Repeat with the remaining ingredients to make another pizza.

LINGUINE WITH CLAMS

Steps:

• In large pot over high heat, bring 4 quarts of water and 2 tablespoons of kosher salt to a boil. Add the linguine and cook according to the package directions until just shy of al dente (the pasta should still be firm to the bite since it will cook another minute or two in the sauce).
• Meanwhile, in a very large sauté pan over medium-high heat, heat the olive oil until hot but not smoking. Add the shallots and garlic and sauté until just golden, about 30 seconds. Add the wine, red pepper flakes, ¾ teaspoon kosher salt, clams, and ¼ cup of the parsley; bring to a simmer and cook, covered, until the clams open, 6 to 8 minutes. Discard any unopened clams.
• Reserving ½ cup of the cooking water, drain the linguine in a colander (do not rinse). Add the pasta to the sauté pan with the clams. (If you don't have room for everything in one pan, transfer the clams to a plate and cover to keep warm. When ready to serve, add them back to the pasta on a serving platter). Increase the heat to medium and cook the linguini with the clams, tossing occasionally, until the pasta absorbs most of the sauce and is just tender, 1 to 2 minutes. If necessary, add some of reserved cooking water to keep moist. Remove the pan from the heat. Add the butter, lemon zest, lemon juice, and the remaining 2 tablespoons of parsley; toss to coat. Taste and adjust the seasoning with more salt, lemon zest and/or lemon juice, if necessary. Transfer to a serving dish or bowls and serve.
• Note: When cooking with wine, select a bottle that is inexpensive (under $10) but still good enough to drink. Avoid "cooking wines," which are salty and include additives.

23 WAYS TO COOK CLAM

Steps:

• Choose your favorite recipe from our list of clam recipes!
• Turn it into a fantastic home-cooked meal!
• Leave a comment on our Facebook page and share your new dish.

BEST CLAM PIZZA RECIPE

Steps:

• Make the broccoli rabe: In a medium skillet over medium heat, add the olive oil and sauté the garlic until fragrant, 3 minutes. Add the broccoli rabe and cook until it's tender, 5 minutes. Season with salt. Transfer to a cutting board and roughly chop, then set aside.
• Make the clam topping: Rinse the clams to wash off sand and debris. Soak for 30 minutes in salted water to allow the clams to purge any excess sand, then strain and rinse again.
• In a large rondeau, add the olive oil and sweat the garlic, shallots, parsley stem and thyme over medium heat until translucent, 5 minutes. Add the white wine and the clams, stirring to coat. Cover the pan and allow the clams to steam until they open, 5 to 7 minutes. Remove from the heat and transfer the clams to a bowl, reserving the cooking liquid. Return the pan to medium heat and reduce the liquid until syrupy, 12 to 15 minutes. Strain the mixture and let cool completely.
• Once cool enough to handle, remove the clam meat from the shells and roughly chop, discarding the shells.
• In a medium bowl, whip the heavy cream to soft peaks, then stream in the reduced clam liquid and adjust for seasoning. Continue to whip the cream to medium peaks.
• Make the pizza: Preheat the oven to 500º with a pizza stone on the middle rack. On a lightly floured surface, spread 1 ball of the pizza dough out into a 12-inch circle. Spread a quarter of the cream in a thin layer, leaving a 2-inch border around the surface of the dough. Top with a quarter of the chopped clams and broccoli rabe, 1 tablespoon of the chopped parsley and chile flakes. Transfer the pizza to the hot pizza stone until crisp and golden brown, 6 to 8 minutes. Remove from the oven, slice and serve with lemon wedges. Repeat with the remaining 3 balls of pizza dough.

WHITE CLAM PIZZA

Steps:

• Preheat the oven to 425 degrees F.
• In a small bowl, combine the clams, the reserved clam juice, olive oil, oregano, crushed red pepper flakes, garlic, a pinch of salt and a pinch of pepper. Set aside.
• Spread the pizza dough into a large oval on a baking sheet. Brush with olive oil, then sprinkle with salt and pepper. Sprinkle with the mozzarella and half of the Pecorino Romano. Scatter over the clam mixture, leaving a 1/2-inch border around the edge of the dough.
• Bake until the crust is golden and crisp, about 15 minutes.
• Transfer to a cutting board and sprinkle over the remaining Pecorino Romano, some fresh oregano leaves and more red pepper flakes. Slice and serve.

CLAM AND BACON PIZZA

Steps:

• Bring garlic and 4 cups water to a boil in a medium saucepan. Drain. Repeat process twice more. On final turn, do not drain; reduce heat and simmer until garlic is tender, 20-30 minutes. Drain; reserve garlic.
• Cook clams and 1/4 cup water in a large pot over medium-high heat, covered, stirring occasionally, until clams open, about 5 minutes (discard any clams that do not open); transfer to a large bowl. Strain clam cooking liquid through a fine-mesh sieve into a small bowl. Remove clams from shells and coarsely chop. Place in a medium bowl, cover, and chill.
• Purée reserved garlic, 1/2 cup clam cooking liquid, and 2 tablespoons oil in a blender, adding more cooking liquid by the tablespoonful, until smooth and creamy.
• Preheat oven to 500°F. Cook bacon in a medium skillet over medium heat until fat renders and bacon is slightly crisp, about 5 minutes; transfer to a paper towel-lined plate.
• Cut pizza dough in half. Working with 1 piece at a time and keeping other piece covered with a damp towel or plastic wrap, gently stretch dough into 12"-14" rounds and transfer to lightly oiled baking sheets. Spread dough with garlic purée and top with Pecorino, clams, and bacon. Bake pizzas until cheese is melted and crust is brown and crisp, 10-15 minutes. Drizzle with oil and top with parsley and red pepper flakes.

WHITE CLAM PIZZA

Steps:

• Preheat the oven to 500 degrees. Place a pizza stone or inverted rimmed baking sheet on the bottom rack.
• Mix the garlic and 1/4 cup olive oil in a small bowl. Knead the dough about 6 times on a lightly floured surface. Roll and stretch into a 12-inch round. Place the dough on a pizza peel, or another inverted baking sheet, dusted with cornmeal.
• Brush half of the garlic-oil over the dough; season with salt. Scatter the mozzarella and clams over the crust; drizzle with 2 tablespoons of the reserved clam juice and the remaining garlic-oil. Sprinkle with the oregano, parmesan, and salt to taste. Slip the pizza onto the preheated pizza stone or baking sheet (the cornmeal will help it slide off). Bake until the crust is light brown, 13 to 15 minutes.
• Just before the pizza is done, drizzle the arugula with olive oil and lemon juice. Slice the pizza; top each piece with arugula and season with red pepper flakes, if desired.

NEW HAVEN CLAM PIZZA

Steps:

• In a large bowl, dissolve yeast in water. Add sugar; let stand for 5 minutes. Add the flour, salt and oil; beat until smooth. Cover and let rise in a warm place until doubled, about 15-20 minutes., Punch dough down. Press onto the bottom and up the sides of a greased 14-in. pizza pan; build up edges slightly. Prick dough several times with a fork., Bake at 425° for 6-8 minutes. Sprinkle remaining ingredients over crust in order listed. Bake for 13-15 minutes or until crust is golden and cheese is melted. Cut into wedges.