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White clam pizza with a side of steamed clams

Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course: Main Course
Ingredients Method

Ingredients
  

  • 14-16 little neck clams
  • 1/4 cup extra virgin olive oil
  • 3 tbsp butter
  • 3 cloves garlic, chopped
  • 1 large shallots , chopped
  • 1 lb pizza dough (store bought or from your favorite pizzeria)
  • all-purpose flour (for kneading)
  • 3 tsp cornmeal
  • kosher salt, to taste
  • 1/2 tsp red pepper flakes
  • 1/2 cup thinly sliced or torn mozzarella cheese (about 4 oz)
  • 1 tbsp small, fresh Greek oregano leaves
  • 1 handful chopped parsley
  • 3 oz Pecorino Romano cheese, grated
  • 1 tbsp Italian seasoned panko breadcrumbs
  • 1 lemon, zested and juiced
  • 1 cup dry white wine
  • 1/2 to 3/4 cup crushed Kalamata olives

Method
 

  1. Scrub the clams free of any sand or debris under cold water. Drain.
  2. In a large Dutch oven with a lid, heat the olive oil over medium heat. Once shimmering, add the chopped garlic and butter. Once melted, add the chopped shallot and sauté for about a minute, being careful not to burn the contents of the pot.
  3. Add in your clams and the white wine. Bring to a boil. Reduce heat to low and cover, steaming the clams for 8 to 10 minutes, or until all have opened. Discard any that do not open. Remove from heat.
  4. Add the lemon zest and juice to the broth and a handful of chopped parsley. Allow to cool slightly.
  5. Remove 6 to 8 clams, extract the meat and discard the shells. Roughly chop the clams. Reserve the remaining clams and broth in the pot, keeping warm on a low heat.
To make the pizza
  1. Allow your pizza dough to come to room temperature. Knead the dough about 6 times on a lightly floured surface. Cut the dough in half, and then roll and stretch each into 8-inch rounds.
  2. Preheat your grill on high with a pizza stone in the center. Once it reached 500° F, lightly dust the stone with cornmeal. Place your dough round onto the stone, cover the grill and cook for 5 minutes (this will help set the dough and make it easier to add toppings).
  3. Working quickly, brush the dough with the reserved garlic-shallot broth, making sure to scoop out at least a tablespoon of chopped garlic. Add a pinch of kosher salt and red pepper flakes. Sprinkle with breadcrumbs, and then add 1 tablespoon of Pecorino Romano. Drizzle with olive oil and then scatter the chopped clams on top. Add a few pieces of the torn mozzarella and sprinkle wit the fresh oregano leaves. Close the lid to the grill and leave it untouched for 13 to 15 minutes, until the crust is crisp on the bottom, slightly browned and the surface is bubbling.
  4. Using a pizza peel, remove to a pan and garnish with the crushed Kalamata olives. Slice and serve immediately with a side of the remaining whole clams and broth for dipping crusts. Have you pizza mate start the second pie while enjoying the first.