CLAM PIZZA
Steps:
- Place a pizza stone in the oven and preheat to 450 degrees F.
- Portion the pizza dough into six golf ball-size pieces; wrap four of the pieces in plastic and refrigerate for later use. Dust a work surface with flour and roll out the remaining two pieces of dough into your desired shape.
- Top the pizzas with the Sauce, mozzarella, Parmesan and banana peppers; transfer to the pizza stone and bake for 15 minutes. Top with the reserved clams from the Sauce.
- Add the warm water, yeast and sugar to a small bowl; stir to combine. Let sit until the water bubbles and smells very yeasty, 15 minutes.
- Combine the flour and salt in a large mixing bowl. Make a well in the center of the flour and add the olive oil and the yeast mixture. Using a fork, gradually stir most of the flour into the yeast mixture. Turn out the dough onto a flour-dusted work surface and knead until smooth.
- Lightly coat the mixing bowl with oil and return the dough to the bowl. Cover the bowl with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour.
- Steam the clams in a medium pot. Remove the clams from their shells and chop half; reserve the other half for topping the pizzas.
- Sweat the onions in a pan with olive oil for about 5 minutes. Add the tomatoes, garlic, crushed red pepper, a splash of water, the chopped clams and some salt. Bring to boil, turn down the heat and simmer for 5 minutes.
WHITE CLAM PIZZA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
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.
Nutrition Facts : Calories 698, Fat 33 grams, SaturatedFat 9 grams, Cholesterol 82 milligrams, Sodium 821 milligrams, Carbohydrate 63 grams, Fiber 2 grams, Protein 39 grams
WHITE CLAM PIZZA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
RED CLAM PIZZA
This pizza remains dairy-free until it hits the table, where you can decide to add Parmesan--or not. Not "fishy" tasting, plus the clams were delicious and not rubbery! My 9 year-old loves this pizza! For the sake of brevity, I'm not including a crust recipe--just use your favorite one. We enjoyed it with a New York Style crust. Adapted from a recipe in American Pie by Peter Reinhart.
Provided by WisconsinGirl
Categories Lactose Free
Time 22m
Yield 1 pizza
Number Of Ingredients 7
Steps:
- Spread pizza sauce over the surface of the crust, leaving a 1/4 inch border.
- Sprinkle with garlic slices and capers.
- Spoon clams evenly over top.
- Sprinkle with freshly ground black pepper.
- Bake according to the directions for your chosen crust.
- Pass cheese at table for those who prefer it.
Nutrition Facts : Calories 259.1, Fat 6, SaturatedFat 0.8, Cholesterol 50.6, Sodium 1070.4, Carbohydrate 27.2, Fiber 1, Sugar 16.7, Protein 23.1
CLAM PIZZA
This one-of-a-kind pizza recipe from Franny's restaurant is perfect for seafood lovers.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
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
This recipe is from the April 2008 edition of Everyday with Rachael Ray. This is a nice change from the traditional red sauce pizza and also incorporates seafood...yum.
Provided by tomsawyer
Categories Savory
Time 1h
Yield 1 pizza, 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 339, Fat 18.9, SaturatedFat 2.9, Cholesterol 44, Sodium 879.2, Carbohydrate 17.9, Fiber 0.6, Sugar 0.1, Protein 23.2
EXCELLENT RED CLAM SAUCE
I've never been much of a fan of the watery red clam sauce you tend to get at restaurants. Through trial and error, I've come up with this one. It's not too runny and not too heavy. I'm sure you could adjust the dried spices to your liking, but I think they give a good flavor as is. For the tomatoes, try to use San Marzano. The flavor really ends up being worth the extra cost. If they're not available, I recommend using Muir Glen Organic; again, the difference in flavor is worth the extra pennies. You can always substitute the canned clams for fresh and you'll end up with a chunkier sauce.
Provided by Joey D from NYC
Categories Sauces
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan on stove over medium heat.
- Add onion, garlic and a little salt and pepper; heat until softened, about 5 minutes.
- Add tomatoes, basil, oregano and thyme; stir well to combine.
- Simmer sauce until thickened, about 30 minutes, stirring occasionally.
- Add partially drained clams, stir well and allow to heat through. You should start boiling your water for pasta at this point, turning off the sauce about 5 minutes before pasta is fully cooked.
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