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Clam Pizza - Forno Bravo Forum: The Wood-Fired Oven Community



Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.

To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Clam Pizza

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  • Clam Pizza

    I finally got around to making one of the famous New Haven, Ct. clam pies.
    Just delicious !
    I shucked about 25 small littleneck clams (for 2 pies) and chopped them up a bit
    Spread the clams around the pie, drizzle some of the clam juices, some chopped garlic, some oregano, a drizzle of oil, and 60 seconds later...heaven !

    For my finale' desert pizza...mandolin slices of ripe peaches and pears, in the oven and a slight drizzle of vanilla syrup.

  • #2
    Re: Clam Pizza

    I love seafood pizza! You can also sprinkle a little chopped arugula on top.
    Pizza Ovens
    Outdoor Fireplaces


    • #3
      Re: Clam Pizza

      Aren't you supposed to also add some parmesan cheese to a white clam pizza?


      • #4
        Re: Clam Pizza

        I knew I forgot something when I was posting earlier...

        Sprinkle about 2 tablespoons of coarse grated Pecorino cheese on top...


        • #5
          Re: Clam Pizza

          Since reading your post I have been doing some research on the New Haven White Clam Pizza or Apizza as the locals call it. I am really excited to try it out for a small group this Friday. Some recipes call for the Picorino cheese and others list parmesan. Maybe I will try both. I bet it would also be good with some anchovies as well. I called my grocery store and they do carry fresh short neck clams! Thanks for the great idea!


          • #6
            Re: Clam Pizza

            Euwww, sounds horrible right now. I love clams too. I'm coming back and reading this post before dinner tomorrow.

            Everyone makes mistakes. The trick is to make mistakes when nobody is looking.



            • #7
              Re: Clam Pizza

              I heard the #1 ingredient on Pizza in Japan was calamari...but I have yet to try it that way!
              sigpicTiempo para guzarlos..... ...enjoy every sandwich!


              • #8
                Re: Clam Pizza

                Being raised near New Haven and now living in California, I've been making White Clam Pizza at home for years. Drained Gortons minced clams are a good quick substitute for chopped fresh clams should you be unable to secure them. I saw that James likes a little Arugula on top but may I suggest somne thinly sliced fresh tomatoes. Put the parmesan or pecorino over top of the tomatoes. As an fyi, I use a blend of Parmesan and Asiago.



                • #9
                  Re: Clam Pizza

                  I haven't tried it with clams but I use a white sauce made from finely chopped sauteed onions and garlic (sauteed in butter) and finished with cream and thyme that should be seriously good with clams. And yes I would put a hard grated cheese on it (parme, asiago,etc.)