*Link here<\/a><\/p>\n– A big pile of Coos Bay Empire Clams — if you can get them *See Note below for options<\/p>\n
– Teaspoon of Fresh squeezed Lemon Juice<\/p>\n
– Grated Mozzarella Cheese<\/p>\n
– Grated Parmigiano-Regianno<\/p>\n
– Chopped Flat Leaf Parsley<\/p>\n
\u00a0<\/p>\n
*Note: From “American Pie” about selecting clams for this pizza…<\/strong><\/p>\n![](\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2012\/07\/_mg_1948.jpg\" "\\"There")
There is no need to add more oil. Plenty will drip off of the clams and moisten the pizza.<\/p><\/div>“When making this pizza, look for freshly shucked medium-sized whole clams, such as manila, cherrystone, or littlenecks. \u00a0You can shuck them yourself or steam them open. \u00a0An easier method, however, is to use either canned whole baby clams or another canned product called cocktail clams\u2026 (With these canned products, just drain the clams well\u2026) \u00a0I do not suggest using chopped clams, even fresh ones, unless that is all you can find, as they tend to toughen during the bake.”<\/em><\/p>\n
We ended up using these larger clams for this recipe, which had to be chopped. \u00a0They were hand picked, shucked, and frozen by Loan and her family and brought down to us for this feast. \u00a0I did notice that some of the meat was tough, as Peter mentioned, but how do you not use the hand dug clams that came packed with passion and love? \u00a0I continue to reap the benefits of Loan’s generosity as she brings, and even ships down, fresh seafood that they caught up there. \u00a0One day, we’ll make the trip to visit them and join in on a crabbing trip, or clam dig on the beautiful beaches there and I’ll post the photos.<\/p>\n
I have also used the canned baby clams for this pizza and it always comes out perfect.<\/p>\n
\u00a0<\/p>\n
![](\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2012\/07\/_mg_1953.jpg\" "\\"Bake")
Bake for around 7-9 minutes.<\/p><\/div>Prep:<\/strong><\/p>\n
Make up the herb oil *See Link above for recipe. \u00a0Add the fresh squeezed lemon juice.<\/p>\n
I also added a little extra chili flakes to spice this one up.<\/p>\n
Add the clams to the herb oil and let sit in the fridge for at least an hour.<\/p>\n
\u00a0<\/p>\n
The Coos Bay Clam Pizza<\/h1>\n
![](\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2012\/07\/_mg_1958.jpg\" "\\"Add")
Add some chopped flat leaf parsley and squeeze a good amount of fresh lemon over the top.<\/p><\/div>Pre-heat your oven to the highest temperature (about 550 degrees) for at least 45 minutes to an hour prior to baking your pizzas to make sure your pizza stone comes up to temperature.<\/p>\n
Spread your dough out on the pizza peel and add a little grated Mozzarella and Parmessan Cheeses. \u00a0Don’t add too much cheese on this pizza. \u00a0You want it to be a background element. \u00a0This pizza is about the clams and the herbs. \u00a0The cheese holds it together.<\/p>\n
Add the Clams. \u00a0As you do, it will bring enough of the herb oil along with them. \u00a0There is no need for more oil on this.<\/p>\n
That’s it. \u00a0Now it goes into the oven.<\/p>\n
Right when it comes out of the oven hit it with some more fresh squeezed lemon and top with the chopped parsley. \u00a0Because we were using these large clams that were caught, shucked and frozen, they put off a lot of liquid after the bake. \u00a0I simply tipped the pizza and drained off that excess liquid. \u00a0*When you used the canned baby clams, you don’t have this problem.<\/p>\n
\u00a0<\/p>\n
![](\"https:\/\/www.fornobravo.com\/pizzaquest\/wp-content\/uploads\/sites\/2\/2012\/07\/_mg_1962.jpg\" "\\"These")
These fresh clams brought to me by our friend Loan, were delicious, but don’t hesitate to make this pizza with canned baby clams that Peter recommends in American Pie. They work just as well.<\/p><\/div>Cut and Serve…<\/p>\n
\u00a0<\/p>\n
This turned out great. \u00a0It’s terrific when you get the opportunity to cook with food that you know comes fresh from the source. \u00a0The only other ingredient needed for an amazing food experience is, of course, the good friends who we were lucky enough to be with.<\/p>\n
*Peter suggests in “American Pie” that you can also make variations of this with other fresh\/raw seafood such as squid, shrimp, or scallops. \u00a0Sounds like a plan!<\/p>\n
\u00a0<\/p>\n
Enjoy!<\/p>\n
\u00a0<\/p>\n
{gallery}coosbayclampizza{\/gallery}<\/p>\n
\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"
Kim’s sister Loan (pronounced Lahn) came down from Coos Bay, Oregon where she lives, with a mission to get us together and make pizzas, cook some good food, and hang out with friends. \u00a0Knowing we all love seafood, she and Randy did a little digging (maybe a lot of digging) and personally dug up what seemed like a ton of Coos Bay Empire Clams! \u00a0I knew what we were going…Read More…<\/a><\/p>\n","protected":false},"author":351,"featured_media":1006,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-1012","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c59-written-recipes"],"acf":[],"yoast_head":"\nCoos Bay Clam Pizza - Pizza Quest with Peter Reinhart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.fornobravo.com\/pizzaquest\/coos-bay-clam-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Coos Bay Clam Pizza - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"Kim’s sister Loan (pronounced Lahn) came down from Coos Bay, Oregon where she lives, with a mission to get us together and make pizzas, cook some good food, and hang out with friends. \u00a0Knowing we all love seafood, she and Randy did a little digging (maybe a lot of digging) and personally dug up what seemed like a ton of Coos Bay Empire Clams! 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He has been in the business for over 24 years working on a wide range of projects that have taken him all over the country and to many parts of the globe. He loves to travel and cook for his friends and family. He discovered Peter Reinhart one day while searching the internet to find a way to make a better pizza crust and bought Peter\u2019s book: \u201cAmerican Pie, My Search for the Perfect Pizza\u201d. \u201cAs I read the opening section of the book called, \u201cThe Hunt,\u201d I knew right away that this had to be a show. I was actually jealous as I read about Peter traveling around the world going to all these amazing pizzerias and getting behind the scenes with the pizzaiolos!\u201d Within a few days he had contacted his friend, fellow producer, and fierce Competitive Restaurant Ordering rival, Jeff Michael. 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