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

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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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.
    James
    Pizza Ovens
    Outdoor Fireplaces

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    • #3
      Re: Clam Pizza

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

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      • #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...

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        • #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!

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          • #6
            Re: Clam Pizza

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

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

            -

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            • #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!

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              • #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.

                Paul

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                • #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.)

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