The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

clam pizza

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patnx2's picture
patnx2

clam pizza

To day I purchaced some whole maine clams. I plan to use them on my sunday pizza. How? chop,fry, or cook drained and fresh? any ideas. I love little neck clams , Thanks Patrick from Modesto

ehanner's picture
ehanner

I have made clam pizza a couple times. I haven't had access to fresh clams when I did it so I used canned and clam juice. I think you could simmer the fresh ones in a small bit of water and rough chop them and use as below. Or, raw are so good, I'd probably shuck and eat and skip the pizza lol. Here's what I do.


Dump juice from clams plus a bottle of clam juice in a pan and reduce by half. Add finely minced onions and garlic and simmer for a few minutes to soften. Add juice and zest from a lemon and continue to reduce. Add a couple Tablespoons of bread crumbs and stir in to thicken mixture. When you have a creamy paste, add clams and heat through. Shut off heat and add add a T of butter to complete the clam sauce.


For the pizza, I start with shredded Mozzarella, top with clams and sauce and thin sliced lemons. Sprinkle fresh chopped parsley.  Bake as usual.


The first time I did this, it was because I didn't have a box of linguine and couldn't make linguine and clams dish I had planned. You know what they say about necessity being the mother of invention?


Eric

PMcCool's picture
PMcCool

and here I thought mothers were the necessity of invention.


Paul

ehanner's picture
ehanner

Hahaha, Amazing you can jumble my brain from such a long distance!


Eric