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.
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
GRILLED PIZZAS WITH CLAMS AND BACON
The flavorful topping on this pizza -- briny littleneck clams with slab bacon, fresh parsley, onion, garlic, white wine, and cream -- is almost like a cooked-down New England clam chowder, concentrated and delicious. Red-pepper flakes add some flash.Clams give the creamy sauce a salty, fresh-from-the-sea essence. They're then used as a topping along with bacon and parsley.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Yield Makes three 9-inch pizzas
Number Of Ingredients 10
Steps:
- Cook bacon in a large pot over medium-low heat until fat is rendered and bacon is crisp, about 10 minutes. Transfer bacon to a plate using a slotted spoon. Add oil, garlic, and onion to pot. Cook, stirring occasionally, until softened, about 4 minutes.
- Add wine and clams. Bring to a simmer. Cook, covered, until clams open, about 5 minutes. Transfer clams to a plate using a slotted spoon. Discard any unopened clams. Remove remaining clams from shells.
- Strain cooking liquid through a fine sieve, and return to pot. Add cream, and cook over medium heat until thick and reduced to 1 cup, about 10 minutes. Add red-pepper flakes.
- Preheat oven to 400 degrees (or heat grill to medium). Spoon 1/3 cup sauce over each grilled pizza crust. Top with reserved clams and bacon. Bake or grill, covered with lid, directly on grates, until sauce is bubbling, 5 to 7 minutes (time may vary slightly if grilling). Remove from oven or grill. Top with parsley, and drizzle with oil.
GRILLED CLAMS ON THE HALF SHELL WITH BACON, GARLIC, AND HOT PEPPER
Steps:
- Preheat grill to high.
- Place a medium saute pan over medium-high heat, add the bacon and cook until lightly golden brown. Add the garlic and red pepper flakes and continue cooking until the bacon is crisp. Remove from the heat, stir in the olive oil, parsley, and bread crumbs and season with black pepper, to taste.
- Top clams with bacon mixture and place on the grill. Grill for about 1 minute or until just cooked through. Serve immediately.
GRILLED PIZZAS WITH CLAMS
A clam pizza with corn and pancetta is unexpected and delicious.
Provided by Martha Stewart
Categories Pork Recipes
Yield Makes 6 nine-inch pizzas
Number Of Ingredients 11
Steps:
- Bring wine just to a boil in a large saucepan over medium-high heat. Add clams, and cover pan. Cook, shaking pan occasionally, until clams open (check pan frequently after 8 minutes). As they open, transfer clams with a slotted spoon to a large bowl (discard any that remain closed after 10 minutes). When clams are cool enough to handle, remove from shells and coarsely chop; set aside.
- Cook pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, 3 to 4 minutes. Transfer with a slotted spoon to paper towels to drain. Add garlic to skillet, and cook until fragrant, about 1 minute. Add corn kernels, and cook until tender and bright yellow, about 2 minutes.
- Transfer corn to a large bowl. Stir in clams, pancetta, oregano, and parsley. Season with salt and pepper; set aside.
- Heat a grill until medium-hot. Generously brush one side of pizza dough with oil; grill, oiled side down, until underside is golden brown and top begins to bubble, 3 to 5 minutes. Quickly brush top with oil; flip crust. Top with some of the cheese and some of the clam mixture. Grill until cheese is just melted, topping is hot, and crust is cooked through, 3 to 5 minutes more.
- Slide pizza with a large spatula onto a cutting board. Drizzle with oil; sprinkle with more cheese. Season with salt and pepper. Repeat to make more pizzas.
LINGUINE WITH GRILLED CLAMS AND BACON
Provided by Chris Schlesinger
Categories Pasta Quick & Easy Father's Day Backyard BBQ Dinner Bacon Clam Summer Grill Grill/Barbecue Gourmet Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 (main course) servings
Number Of Ingredients 9
Steps:
- Prepare grill for direct-heat cooking over hot charcoal (high heat for gas), leaving about one third of grill free of coals (or, for a gas grill, shutting off one or two burners); see Grilling Procedure .
- Cook bacon in a 12-inch heavy skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.
- Stir together oil, garlic, red-pepper flakes, and lemon juice in foil pan and put on grill over area with no coals.
- Grill clams on grill rack over coals, turning with tongs, until they open, 3 to 7 minutes, transferring as opened to foil pan and being careful not to spill their juices. (Discard any clams that remain unopened after 7 minutes.)
- Cook linguine in a pasta pot of well-salted boiling water until al dente, then drain.
- Toss pasta with bacon, parsley, contents of foil pan, and salt and pepper to taste.
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CLAM AND BACON PIZZA RECIPE | BON APPéTIT
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Estimated Reading Time 2 mins
- Bring garlic and 4 cups water to a boil in a medium saucepan. Drain. Repeat process twice more. On final turn, do not drain; reduce heat and simmer until garlic is tender, 20–30 minutes. Drain; reserve garlic.
- Cook clams and ¼ cup water in a large pot over medium-high heat, covered, stirring occasionally, until clams open, about 5 minutes (discard any clams that do not open); transfer to a large bowl. Strain clam cooking liquid through a fine-mesh sieve into a small bowl. Remove clams from shells and coarsely chop. Place in a medium bowl, cover, and chill.
- Purée reserved garlic, ½ cup clam cooking liquid, and 2 Tbsp. oil in a blender, adding more cooking liquid by the tablespoonful, until smooth and creamy.
- Preheat oven to 500°. Cook bacon in a medium skillet over medium heat until fat renders and bacon is slightly crisp, about 5 minutes; transfer to a paper towel–lined plate.
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- Preheat grill to medium-high heat (350° to 400°). Combine first 3 ingredients, 1 tablespoon oil, and 1 tablespoon lemon juice in a small bowl. Let stand 15 minutes.
- Sprinkle semolina flour evenly over a large, rimless baking sheet. Place pizza dough on baking sheet, and pat into a 14-inch circle.
- Brush grill grates with oil, and slide pizza dough onto grates. Grill, covered with grill lid, 2 minutes or until grill marks appear. Slide baking sheet under dough on grill, and reduce heat to medium. Sprinkle dough evenly with mozzarella, leaving a 3/4-inch border. Top with clam mixture, Parmigiano-Reggiano, and bacon. Grill, covered with grill lid, 8 minutes or until cheese melts and crust is lightly browned.
- Meanwhile, combine parsley, salt, and remaining 1/2 teaspoon each oil and lemon juice in a small bowl. Remove pizza from grill, and top with parsley mixture. Serve immediately.
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