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Posts Tagged ‘Pizza with Clams

Pizza with Clams – Pizza con le Vongole

Pizza with Clams might not be everybody’s taste, but if prepared right an absolute delicacy. Most pizzerias will use canned clams which can taste ok if seasoned correctly, but small fresh clams are the way to go. This recipe does not call for any cheese.

Ingredients for the Pizza with Clams:
Pizza dough
1 Kg fresh clams, the smallest you can get
250 ml water
250 ml white wine
3 tablespoons extra virgin olive oil
1 to 2 cloves garlic, finely minced
Salt to taste
500 gr fresh ripe plum tomatoes, cut into small pieces, or 2 cups loosely packed, drained, diced
Canned imported Italian plum tomatoes
2 tablespoons chopped fresh Italian parsley

Preparation steps for the Pizza with Clams:

Prepare the pizza dough, let it rest and rise.
Preheat the oven to 220°C
Clean the clams under running water, then dry them
Place the clams in a medium-size skillet with water and white wine, bring to a boil over high heat
Cover the skillet and cook until the clams open* approx. 2 – 3 minutes
With a slotted spoon transfer the clams into a bowl
Detach the meat from the shell, discarding the shells**
Heat one tablespoon of the oil in a medium sized skillet over medium heat
Add half the garlic and stir
Add the clam meat and season lightly with salt
Stir a few times and remove from the heat
In a medium-size bowl combine the tomatoes, parsley and the remaining oil and garlic, season lightly with salt
Add 125 ml of the tomato mixture to the clams and mix well
Roll out the dough into a 30 cm circle and place it on a pizza pan
Spread the tomato mixture over the dough
Bake until the dough is golden brown, about 15 minutes
Spread the clams over the pizza and put it back in the oven for about 60 seconds

Serve hot.

*do NOT use any unopened clams, they are dead and if used you might become very ill.
**if desired the shells can be used for decoration on other dishes

Makes 2 servings of Pizza with Clams, a nice dry white wine will finish the dish.