Clam up!

[Bill/SFNM]

White pizza with clams

[Pete-zza]

Bill,

That's a great looking pizza. I just added a link for your clam pizza to http://www.pizzamaking.com/forum/index.php/topic,7799.msg67003.html#msg67003.

Peter

[Mo]

Hey Bill, I'm assuming those clams were mostly cooked/opened before they went on the pie?

[Bill/SFNM]

Hey Bill, I'm assuming those clams were mostly cooked/opened before they went on the pie?

Yes, these particular clams were steamed in wine, butter, garlic. The moment a clam opened, it was removed from the pan. Those few that didn't open were discarded. The cooking liquid was strained, reduced and drizzled on the pie before baking.

[Mo]

The cooking liquid was strained, reduced and drizzled on the pie before baking.

and that liquid really is the reason to eat these guys, isn't it? Nice!

[Mo]

Man, the pizza looks fabulous as is, but I bet if you tossed a fat pinch of chopped Italian parsley straight out of the garden on there it would only get better...

[thezaman]

wow !! that is postcard pretty.

[Bill/SFNM]

Man, the pizza looks fabulous as is, but I bet if you tossed a fat pinch of chopped Italian parsley straight out of the garden on there it would only get better...

Great idea! Thanks!

[jjerrier2450]

did you put the cooked clams on the pizza as it cooked - or add them when it was done??

[Bill/SFNM]

did you put the cooked clams on the pizza as it cooked - or add them when it was done??

Cooked clams placed on pie before baking. The pie was cooked in a less than a minute; the clams were protected from overcooking because I had them in the fridge until just before baking. The shells may have helped shield them from the intense heat. Also the reduced steaming liquid was drizzled on each clam before baking.