Paul and I were watching You Gotta Eat Here on the Biography Channel and caught a little place in New Brunswick Canada that serves clam pies, as well as other delights. It seems it’s an east coast thing, as I saw the Barefoot Contessa enjoying clam pizza in New York City on her show as well. It looked so interesting that I wrote down the instructions and gave it a whirl. It turned out pretty good so I’m sharing it with you. This recipe makes 2 each 12” pizzas.
Serves 2 or 3
2 or 3 cans chopped clams (6.5 oz cans)
3 cloves minced garlic
pinches red pepper flakes
1 tablespoon chopped parsley
1 tablespoon extra virgin olive oil
2-4 oz diced pancetta (optional)
about 8 oz shredded mozzarella
about 2 oz or more shredded grana padano cheese
lemon slices for squeezing
Pizza dough for 2 each 12” pizzas. You can get my thin crust recipe here.
I used 2 cans of clams, if you want to really bury your pie with clams, use 3 cans and add extra garlic, etc. Drain claims and mixed with garlic, red pepper flakes, parsley, and olive oil. Refrigerate for 2 hours.
Brown your pancetta, if using, and set aside on paper towels.
Preheat oven to 475 degrees. Roll out half the dough in a 12” circle. If desired dust the outside edge with a little cornmeal. Layer with mozzarella and some grana padano (a type of parmesan), then top with half the clam mixture and some more grana padano. Bake in the oven, preferably on a baking stone, for about 10 minutes, until crust is brown and cheese is melted and bubbly. Top with pancetta, if using, before serving. Be sure to liberally squeeze lemon on your slice before eating. It really enhances the flavor.