White 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.

CLAM PIZZA

Steps:

• Position a rack in the lower third of oven; place a pizza stone on rack. Preheat oven to 500 degrees at least 30 minutes before cooking.
• Heat olive oil in a large pot over medium-high heat. Add onion, garlic, and bay leaf; cook, stirring, until vegetables are soft and fragrant. Add wine and cover pot; bring liquid to a boil. Add clams, cover, and cook, until clams have opened, about 5 minutes. Remove clams from pot and let cool. Remove clams from shells, discarding shells; set aside.
• Strain liquid into a medium saucepan; discard solids. Cook liquid over medium-high heat until reduced and thickened. Add cream and continue cooking until reduced and thickened. Remove from heat and let sauce cool.
• Divide dough into six equal pieces; shape one piece into a 10-inch-round on a pizza peel or the back of a baking sheet. Spoon just enough of the clam sauce over pizza to cover. Top pizza with 9 clams and sprinkle with pepper flakes.
• Carefully transfer pizza to pizza stone and bake until pizza is crisp and nicely browned. Sprinkle with chopped parsley and serve immediately; repeat process with remaining dough and toppings.

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.

WHITE CLAM PIZZA

Steps:

• Place a baking stone on the middle shelf of the oven and preheat on the highest setting for at least 1 hour.
• While oven is preheating, in a bowl, combine the Herb Oil and lemon juice; stir in the clam meat to coat; cover and marinated in the refrigerator for 1 hour.
• Shape the dough ball to a diameter of about 12 inches; the dough should be very thin, about 1/8 inch thick, nearly translucent and slightly thicker toward the edge.
• Transfer the dough to a pizza peel that has been dusted with flour.
• In another bowl, stir the 2 cheeses together; distribute the cheeses over the dough; spread the clam and oil mixture evenly over the cheese.
• Sprinkle the surface evenly with salt and pepper.
• Carefully slide pizza from the peel onto the baking stone; bake about 10-12 minutes.
• When done, the crust should be crisp and slightly charred on the edge and the cheese should be fully melted and just beginning to caramelize to a rich gold.
• The underside of the crust should be brown and crisp, not white and soft.
• Remove the finished pizza from the oven and immediately sprinkle the parsley over the top.
• Let pizza cool for about 3 minutes before slicing and serving.
• *You can make other seafood pizzas in the same way-use raw squid, shirmp, bay scallops (whole) or sea scallops (cut in half), or any combination.

WHITE CLAM PIZZA

Steps:

• Mostly drain the clams, retaining about 1 1/2 tablespoons liquid. Mix together the chopped clams and juice, olive oil, oregano and garlic in a bowl. Keep refrigerated until ready to use. Sprinkle the mozzarella all over the dough. Top evenly with the clam mixture and the Parmesan. Season with salt. Cook until nicely golden brown on top and bottom. Sprinkle with the parsley and crushed red pepper. Drizzle with more olive oil if desired.