Jimmy, Craig has re-created a wonderful NP clam pie, which I have done several times now. I also changed it up for my own taste as well, but it basically goes like this.
-drizzle pizza skin with EVOO & heavy cream
-a sprinkle of crush red pepper
-fresh clams with a healthy drizzle of the natural clam juice
-bake, then a sprinkle of chopped parsley.
He's got pictures of these pies in his thread somewhere.
What also work well....
-drizzle of butter or butter with chopped garlic
-drizzle of heavy cream & sprinkle crush red pepper
-clams and clam juice
-Generous sprinkle of parmigiano regianno.
-bake and then chopped parsley or basil.
I have also added thinly sliced garlic as a topping along with the clams. I usually use whole clams but the small ones. The big ones probably won't cook all the way through with a fast bake. I haven't tried chopping the clams up, but that might give a more even clam flavor across the pie. I have also tried adding a bit of mozz on the pie, but I don't think it needs it. The parmesan or pecorino is good though.
Good luck and post some pics.
