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Nov 7, 2011 06:44 AM

Clam Pizza

Is there a trick to making clam pizza. Every time I make it I end up with alot of extra liquid and it makes the crust soggy. I drain the clams, the pizza looks perfect when I put it in. Thanks for any help!

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  1. Are you using fresh clams?

    1. Tray adding the well drained clams (squeeze the water out if you can) just a few minutes before the pizza is ready to come out of the oven. They only need to be on the pizza long enough to warm through. The clams can also be heated in a pan, drained and squeezed in a cheese cloth to remove all the liquid, and added to the pizza just a minute or two before removal from the oven.

        1. re: Veggo

          I made white but the way I was doing it either way would get "soupy'.

        2. Try taking the drained clam broth and cooking it down with olive oil, garlic and dried herbs so that it becomes a clam "glue". Brush that on the pie along with the clams a few minutes before it is done. As someone said previously, you only need to heat the clams for a few minutes. If you want you can add grated cheese and fresh herbs at that time.

          1 Reply
          1. re: beanodc

            I have roasted garlic, pureed it with clam juice and used it as a sauce, that was good! Thanks to all! I need to put the clams on at the end. It all makes sense now!