CLAM PIZZA
Steps:
- Place a pizza stone in the oven and preheat to 450 degrees F.
- Portion the pizza dough into six golf ball-size pieces; wrap four of the pieces in plastic and refrigerate for later use. Dust a work surface with flour and roll out the remaining two pieces of dough into your desired shape.
- Top the pizzas with the Sauce, mozzarella, Parmesan and banana peppers; transfer to the pizza stone and bake for 15 minutes. Top with the reserved clams from the Sauce.
- Add the warm water, yeast and sugar to a small bowl; stir to combine. Let sit until the water bubbles and smells very yeasty, 15 minutes.
- Combine the flour and salt in a large mixing bowl. Make a well in the center of the flour and add the olive oil and the yeast mixture. Using a fork, gradually stir most of the flour into the yeast mixture. Turn out the dough onto a flour-dusted work surface and knead until smooth.
- Lightly coat the mixing bowl with oil and return the dough to the bowl. Cover the bowl with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour.
- Steam the clams in a medium pot. Remove the clams from their shells and chop half; reserve the other half for topping the pizzas.
- Sweat the onions in a pan with olive oil for about 5 minutes. Add the tomatoes, garlic, crushed red pepper, a splash of water, the chopped clams and some salt. Bring to boil, turn down the heat and simmer for 5 minutes.
WHITE CLAM PIZZA
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 500 degrees. Place a pizza stone or inverted rimmed baking sheet on the bottom rack.
- Mix the garlic and 1/4 cup olive oil in a small bowl. Knead the dough about 6 times on a lightly floured surface. Roll and stretch into a 12-inch round. Place the dough on a pizza peel, or another inverted baking sheet, dusted with cornmeal.
- Brush half of the garlic-oil over the dough; season with salt. Scatter the mozzarella and clams over the crust; drizzle with 2 tablespoons of the reserved clam juice and the remaining garlic-oil. Sprinkle with the oregano, parmesan, and salt to taste. Slip the pizza onto the preheated pizza stone or baking sheet (the cornmeal will help it slide off). Bake until the crust is light brown, 13 to 15 minutes.
- Just before the pizza is done, drizzle the arugula with olive oil and lemon juice. Slice the pizza; top each piece with arugula and season with red pepper flakes, if desired.
Nutrition Facts : Calories 698, Fat 33 grams, SaturatedFat 9 grams, Cholesterol 82 milligrams, Sodium 821 milligrams, Carbohydrate 63 grams, Fiber 2 grams, Protein 39 grams
WHITE CLAM PIZZA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- In a small bowl, combine the clams, the reserved clam juice, olive oil, oregano, crushed red pepper flakes, garlic, a pinch of salt and a pinch of pepper. Set aside.
- Spread the pizza dough into a large oval on a baking sheet. Brush with olive oil, then sprinkle with salt and pepper. Sprinkle with the mozzarella and half of the Pecorino Romano. Scatter over the clam mixture, leaving a 1/2-inch border around the edge of the dough.
- Bake until the crust is golden and crisp, about 15 minutes.
- Transfer to a cutting board and sprinkle over the remaining Pecorino Romano, some fresh oregano leaves and more red pepper flakes. Slice and serve.
CLAM PIZZA WITH RED SAUCE
The rustic flavors of homemade red sauce combined with the natural sweetness of the pineapple adds a little twist to this clam pizza.
Provided by CookingWithShelia
Categories Pizza
Time 45m
Yield 2
Number Of Ingredients 15
Steps:
- Prepare sauce: Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and saute for 2 minutes. Add garlic and saute until fragrant, about 1 minutes. Stir in tomato paste. Add crushed tomatoes and season with oregano, salt, and pepper. Simmer pizza sauce for about 20 minutes.
- While the sauce is simmering, preheat the oven to 400 degrees F (200 degrees C).
- Brush pizza crust with remaining 1 tablespoon olive oil and spread with a thin layer of hot pizza sauce. Sprinkle with 1/4 cup Parmesan cheese and 1/4 cup Italian cheese blend. Evenly sprinkle with clams, sun-dried tomatoes, pineapple, and basil. Sprinkle with remaining cheeses.
- Bake in the preheated oven until cheese is melted, 10 to 12 minutes.
Nutrition Facts : Calories 1091.5 calories, Carbohydrate 123.7 g, Cholesterol 101.7 mg, Fat 42.1 g, Fiber 12.1 g, Protein 60.3 g, SaturatedFat 11.7 g, Sodium 2838.6 mg, Sugar 30.1 g
NEW HAVEN CLAM PIZZA
This appetizer is the perfect start to any meal. It's always been a big hit with our family and friends. -Susan Seymour, Valatie, New York
Provided by Taste of Home
Categories Appetizers Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, dissolve yeast in water. Add sugar; let stand for 5 minutes. Add the flour, salt and oil; beat until smooth. Cover and let rise in a warm place until doubled, about 15-20 minutes., Punch dough down. Press onto the bottom and up the sides of a greased 14-in. pizza pan; build up edges slightly. Prick dough several times with a fork., Bake at 425° for 6-8 minutes. Sprinkle remaining ingredients over crust in order listed. Bake for 13-15 minutes or until crust is golden and cheese is melted. Cut into wedges.
Nutrition Facts : Calories 252 calories, Fat 9g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 519mg sodium, Carbohydrate 32g carbohydrate (1g sugars, Fiber 1g fiber), Protein 10g protein.
NEW HAVEN-STYLE CLAM PIZZA
Most cookware stores carry baker's peels (wooden, paddle-like implements used to slide pizza into ovens) and pizza stones; these tools make it easy to create a crust with character, but good crusts also require a very hot oven. In our experience, the most common flaw in home-made pizza is mozzarella overdose: Too much of it smothers the rest of the pie, causing what's below to steam into softness. The following pie is made without any mozzarella at all. Needless to say, the roster of toppings is flexible.
Yield Serves 2 as an entrèe or 4 as an hors d'oeuvre
Number Of Ingredients 11
Steps:
- 1. In a small bowl dissolve sugar in 1/4 cup water. Sprinkle yeast over water and let stand until foamy, about 5 minutes.
- 2. In a large bowl stir together 2 cups flour, remaining 3/4 cup water, salt, and yeast mixture.
- 3. Transfer dough to a floured surface and clean and oil large bowl.
- 4. Knead dough vigorously, incorporating as much of remaining 3/4 cup flour as necessary to create a silky dough, a full 15 minutes.
- 5. Transfer dough to prepared bowl, turning to coat slightly with oil, and cover bowl with 2 tight layers of plastic wrap. Let dough rise in a warm place 2 to 3 hours, or until doubled in bulk.
- 6. While dough is rising, in a small bowl combine garlic and oil and chill, covered.
- 7. Punch down dough and flatten on a lightly floured surface. Pounding with heel of hand and lifting, stretch dough carefully and work into a round about 15 inches in diameter (or into 2 smaller rounds).
- 8. Put pizza stone on bottom shelf of oven and preheat oven to 500°F.
- 9. Sprinkle baker's peel with cornmeal and slide dough onto it. Cover dough with a kitchen towel and let it rest, covered with the kitchen towel, about 15 minutes. While dough is resting, let garlic oil come to room temperature.
- 10. Brush dough evenly with garlic oil, leaving a 1/2-inch border untouched. Arrange clams with a dash of reserved liquor over garlic oil and sprinkle with oregano and Romano.
- 11. Shake and slide pizza off baker's peel onto pizza stone in oven. Reduce oven temperature to 450°F. and bake pizza 15 minutes, or until crust is medium brown.
- 12. Serve pizza immediately with plenty of napkins. Serves 2 as an entrée or 4 as an hors d'oeuvre.
CLAM-CHOWDER PIZZA
The clam pizza is thought to have been born in New Haven at Frank Pepe Pizzeria Napoletana, in the middle of the last century, and has since made its way south to New York City. My recipe honors no one particular preparation but does pay homage to the clam pan roasts of the Grand Central Oyster Bar. It uses as sauce the building blocks of a classic clam chowder - alliums slowly fried with bacon, then infused with clam juice and wine, reduced to a glaze and thickened with cream - and tops it with chopped clams, lemon zest and a spray of hot pepper flakes. This makes for a heavy pie. If you're having a hard time moving it around on the pizza peel before baking, place a sheet of parchment paper beneath the dough, which will help when you slide the pie to the hot surface of the baking stone in the oven.
Provided by Sam Sifton
Categories pizza and calzones, main course
Time 1h15m
Yield 4 to 8 servings
Number Of Ingredients 13
Steps:
- Place a pizza stone or tiles on the middle rack of your oven, and turn heat to its highest setting. Let it heat for at least an hour.
- Put the clams in a large, heavy Dutch oven, add about 2 cups of water and 3/4 cup of the wine, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, chop roughly and set aside.
- Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium low. Add bacon, and cook, stirring occasionally, until the fat has rendered and the bacon has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove bacon from fat, and set aside.
- Add the leeks to the fat, and cook, stirring frequently, for about 5 minutes, then add the garlic and half of the parsley. Continue cooking and stirring until the leeks are soft but not brown, about 5 minutes more.
- Stir in the remaining wine and approximately 1 cup of the reserved clam stock (save the rest for another use), and continue cooking until the liquids have reduced almost to syrup.
- Add cream and black pepper. Let the mixture come to a bare simmer, then allow to reduce and thicken, then add reserved clams and remove from heat. (You can do all this the day before you make the pizza, then refrigerate until ready to use.)
- Make the pizza. Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Using a pastry brush or a spoon, lightly paint the surface of the dough with some of the cream from the clams, leaving a half-inch border all around. Then top the pizza with the chopped clams, bacon and leeks, and the cheese. (If there is any remaining liquid, you can lightly - lightly! - drizzle the pie with it.)
- Shake the pizza peel slightly to make sure the dough is not sticking. (Gently lift any sections that are sticking, and sprinkle the peel with flour.) Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Sprinkle with the remaining parsley, the lemon zest and red-pepper flakes to taste, then serve.
Nutrition Facts : @context http, Calories 415, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 665 milligrams, Sugar 3 grams, TransFat 0 grams
People also searched
More about "red clam pizza food"
CLAM PIZZA WITH RED SAUCE - PIZZA TODAY
From pizzatoday.com
Category PizzaEstimated Reading Time 30 secs
CLASSIC WHITE CLAM PIZZA RECIPE | GEOFFREY ZAKARIAN
From foodnetwork.com
Author Geoffrey ZakarianSteps 7Difficulty Intermediate
CLAM PIZZA RECIPE - REAL SIMPLE
From realsimple.com
Cuisine Italian, AmericanTotal Time 25 minsCategory Entree, DinnerCalories 495 per serving
JACKLEG PIZZA COMPANY - UPDATED MAY 2024 - 7128 FARM …
From yelp.com
Location 7128 Farm Station Rd Warrenton, VA 20187
GOOD FELLAS PIZZA - WARRENTON, VA - 251 LEE HWY - HOURS, MENU, …
From goodfellaspizzawarrenton.com
WE'VE FOUND THE BEST PIZZA RESTAURANT IN EVERY STATE - MSN
From msn.com
LIDIA’S VERMICELLI WITH RED CLAM SAUCE - ANDREW ZIMMERN
From andrewzimmern.com
MOTHER’S DAY FOOD FREEBIES, DISCOUNTS AND DEALS - CNBC
From cnbc.com
FIRE WORKS PIZZA - 540 PHOTOS & 845 REVIEWS - YELP
From yelp.com
BEST CLAM PIZZA RECIPE - TASTING TABLE
From tastingtable.com
CLAM PIZZA - GABRIELLA QUILLE
From gabriellaquille.com
RED CLAM SAUCE & CLAM PIZZA – CUCINA MAGIA
From ibbeachnana.blog
TONY'S NY PIZZA & PASTA OPENS IN FORT MYERS WITH 'BEST PIZZA …
From news-press.com
FRENCH BREAD CLAM PIZZA RECIPE - THE WASHINGTON POST
From washingtonpost.com
BLACK BEAR OVEN ONE – WOOD FIRED PIZZA TRUCK AND MORE
From blackbearovenone.com
LINGUINE WITH AUTHENTIC ITALIAN RED CLAM SAUCE
From mangiawithmichele.com
RED LOBSTER ABRUPTLY CLOSING DOZENS OF RESTAURANTS NATIONWIDE
From abc7.com
PIZZA WITH FRESH CLAMS, GARLIC, MOZZARELLA, ROMANO, …
From seriouseats.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love