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Clam Pizza?

Candy Jul 20, 2006 08:47 PM

I'm heading into the kitchen in a few minutes to get the dough for the crust going. What goes on your favorite clam pizza, yeah, I know clams, anything else everyone especially likes?

  1. MMRuth Jul 20, 2006 08:53 PM

    Do post what you come up with - I LOVE spaghetti a la vongole (planning on heading out for some tonight) - and have always thought that the concept ought to translate well to pizza, the only difficulty being the Italian tradition of not pairing cheese w/ sea food. The only time I tried such a pizza (at Two Amys in DC) it was a real disappointment - dry dry dry.

    6 Replies
    1. re: MMRuth
      Candy Jul 20, 2006 09:20 PM

      The dough is well seasoned with garlic and oregano. I'm looking at the clams, chopped garlic, freshly chopped parsley and basil a sprinkle of crushed red pepper and some white truffle oil. I am open to other suggestions. I have a couple of hours before it goes into the oven.

      1. re: Candy
        Sarah Jul 20, 2006 09:59 PM

        Maybe a sprinkle of crisp bacon pieces?

        1. re: Candy
          MMRuth Jul 20, 2006 10:19 PM

          Maybe some chopped plum tomatoes? Using the Marcella recipe, I include some when I make the pasta dish ... I like the bacon idea as well.

        2. re: MMRuth
          JoanN Jul 20, 2006 10:17 PM

          ". . . the Italian tradition of not pairing cheese w/ sea food."

          True, but Pepe's pizzeria in New Haven, often credited with originating clam pizza, does use cheese. I haven't had it in a while, but I'm quite certain Lombardi's famous clam pizza also contains cheese.

          The only time I made one I used both mozzarella and pecorino romano and it was pretty darned good. The hell with tradition. I also used an herb-flavored oil similar to one in Peter Reinhart's American Pie that includes basil, parsley, oregano, rosemary, thyme, garlic, and chile.

          1. re: JoanN
            e
            EricDC Sep 19, 2006 04:02 AM

            Just wanted to point out that I'm pretty sure you can get it with or without cheese.

            New Haven's Modern apizza, I think, does the same thing...

          2. re: MMRuth
            Candy Jul 21, 2006 04:34 PM

            I did not photograph it last night but it was pretty much as I posted below.

            I make a crust with 2 C. AP flour, 1 C. semolina, Tbs. SAF yeast salt and about 1 1/3 C. water. To that crust I added a bunch of dried oregano, some garlic and about 1 C freshly grated parmiggiano reggiano. This BTW is a rather sticky dough at first and when I pat it out I do so on a big piece of parchement and slide onto the peel and on to the hot stone. Parchment comes off beofre a brief last bout in the oven.

            After 3 good risings, I patted the dough out and pricked it all over with a sharp fork to help curb some of the rising. I then brushed it with EVOO and topped that with fresh minced garlic and into the oven it went to crisp and brown a bit. I left the rest to my DH to finish, I am not supposed to do a lot of satnding at the moment. He pulled it out and laid on some lighly smoked provolone, freshly chopped Italian parsley and basil and crushed red pepper and then the clams and a bit of the broth from the can. Yeah I know canned clams but in south central Indiana you use what you can get and for some weird reason the seafood buyers think when it comes to clams bigger is better and if you can get anything close to a little neck they want $1.50@.
            When it came out of the oven again after a brief time in there to melt the cheese and heat the clams, a drizzle of white truffle oil and were complete.

            It was tasty, I may try some of the other suggestions I kind of am intrigued with a light alfredo sauce, maybe some fontiana? It is one to keep working on but right now for lunch I may go heat up a leftover slice.

          3. ipsedixit Jul 20, 2006 10:01 PM

            Roasted garlic cloves.

            1. Kitchen Queen Jul 21, 2006 05:48 AM

              I LOVE seafood pasta! My favorite is with alfredo sauce, mucho garlic and shrimp! If you nn something tomato, thinly slice fresh and add on top with the clams. You could also use pesto instead of tomato or alfredo sauces. I've done that too. That's the nifty thing about pizzas. One could top it with just about anything! Yeh- and to h-with tradition. I love it with Asiago too.

              When I lived in Japan - early 90's, pizza was all the rage. However, their way is not the American way. Clams, squid octopus and small sardines regularly found their way atop a pizza pie. If you want to try it Japanese style ala American, include a healthy sprinkle of Furikake, which you'll find in any Asian market along with other condiments.

              1. coll Jul 21, 2006 10:34 AM

                The one time I had this type of pizza was in Italy on the Amalfi coast, I will never forget it. They served it piled with a mountain of different shellfish still in their shells, the clams were those little periwinkle types and there was also mussels and whatever else. What a meal! I don't even remember if there was cheese, I guess probably not.

                1. l
                  LVI Jul 21, 2006 11:08 AM

                  Clams, olive oil, garlic, romano cheese, fresh parsley.

                  1. DanaB Jul 21, 2006 12:07 PM

                    LVI is right on. The best clam pizza I've had is more well described as "clam and garlic" pizza. A true "clam and garlic" pizza is made with olive oil, clams and garlic, with the parsley as garnish. Add cheese to your taste.

                    1. w
                      wingit Jul 21, 2006 01:01 PM

                      It's too late for Candy's pizza, but for next time...
                      Try cooking the clams with onions, garlic, olive oil, red pepper and a good amount of white wine. Then pull clams as they finish and reduce wine/garlic sauce until quite thick and then add heavy cream. Reduce that until it is lusciously thick...it is amazing! I was skeptical until I tried it and WOW! It was different from Pepe's but REALLY good.

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