{"id":1247,"date":"2013-07-15T22:41:40","date_gmt":"2013-07-16T02:41:40","guid":{"rendered":"https:\/\/www.fornobravo.com\/pizzaquest\/2013\/07\/15\/clams-redondo-pizza\/"},"modified":"2013-07-15T22:41:40","modified_gmt":"2013-07-16T02:41:40","slug":"clams-redondo-pizza","status":"publish","type":"post","link":"https:\/\/www.fornobravo.com\/pizzaquest\/clams-redondo-pizza\/","title":{"rendered":"Redondo Marinara Pizza with Clams"},"content":{"rendered":"

We have a great seafood market called Quality Seafood down in Redondo Harbor.<\/p><\/div>I decided to make up some clams for a friend’s going away party. \u00a0Mike is leaving again to go back to work on the TV show Grimm<\/em> up in Portland, Oregon. \u00a0I don’t think of clams when I think of Mike. \u00a0I don’t think of food much either! \u00a0Let’s say he’s a little less adventurous than some of us. But, since we’re all gathering for a party, I decided that my contribution would be steamed clams with some great crusty bread. \u00a0Maybe Mikey will try it and like it after all?!<\/p>\n

I was up early, thinking about what to do. \u00a0I browsed the internet for some ideas and remembered the clams we did at the Fire Within Pizza Conference<\/em> using beer to steam the clams. \u00a0My wheels were turning as I made my plan to head down to Quality Seafood Market, one of my favorite seafood places, down at the pier in Redondo Beach. \u00a0What I like is that clams remind me of the East Coast or perhaps even something you’d find in the Pacific Northwest — both with far more robust seafood cultures than here in Los Angeles. \u00a0We do love our fish tacos here, but the “get your hands in there and tear apart your fresh steamed seafoods” just aren’t as popular here. \u00a0We have plenty of ocean, and great seafood, but culturally, it’s just not as abundant and revered. \u00a0Luckily, there are some cultures in our melting pot community that do love their seafood, and so, at least, you can find some great places like Quality Seafood.<\/p>\n

There’s an interesting energy at a seafood market\/restaurant as people go about selecting their food to be taken home or prepared right there.<\/p><\/div>I decided to not waste this opportunity to make a pizza for lunch before the party. \u00a0I was just up in San Francisco and had an incredibly awesome spicy clam pizza at Pizzeria Delfina.\u00a0 Why not kill two birds with one bag of clams? \u00a0As we sat having our morning coffee I talked my wife and daughter into joining me for a late morning trip to the pier. \u00a0Clams baby! \u00a0Clams!!<\/p>\n

I got there around 10:30AM to find a relatively quiet scene at the fish market. It was before the lunch rush and, though open, the fish market was still in set-up mode. \u00a0Some people were already tearing their fresh steamed delights apart and washing it all down with a variety of beverages as the marine layer fought for control over the harbor.<\/p>\n

Breakfast!<\/p><\/div>It took me a while to get served. \u00a0Quality Seafood does a good amount of business selling their food to go as well as taking it out of the fresh tanks and steaming it or preparing it right there for you. \u00a0I was only behind one gentleman, but he was ordering up a gargantuan feast of steamed shellfish and fresh sea urchin. \u00a0He walked down the line selecting clams and muscles to add to his plates and, since it was early, the other guys were all busy getting other things done. \u00a0No worries, I wasn’t in a hurry. \u00a0I took pictures and started eyeballing the oysters. \u00a0While waiting, I ordered up a half dozen oysters and a beer – it was now approaching 11 AM, why not? \u00a0It seemed fitting and would make for a better story, right?<\/p>\n

Don’t be jealous. There’s more. Besides, we’re here to make a pizza…keep reading!<\/p><\/div>I got my clams, enough for the party, and a pizza, and walked over to enjoy my oysters before we headed back. \u00a0My wife and daughter don’t eat that kind of seafood, so they were all mine and so we just sat and talked and enjoyed the morning. \u00a0The pier would soon grow crowded as the sun began to win the battle over the misty marine layer. \u00a0This time of year it’s hard to find a time when the crowds haven’t overrun our town, so it’s nice to have a moment like this in the summer. \u00a0It feels like home rather than a bustling tourist spot.<\/p>\n

The oysters were fresh, cool, and with some Cholula Hot Sauce, and even a drizzle of beer over them — they tasted fantastic! \u00a0This was a great start to the day.<\/p>\n

Off to make the pizza….<\/p>\n

\u00a0<\/p>\n

As I mentioned, I was up in San Francisco recently and made it to Pizzeria Delfina one night, where I had their Clam Pie. \u00a0They used cherrystone clams out of the shell, tomato sauce, oregano, a little pecorino Romano<\/em> and hot peppers. \u00a0This was my inspiration for my claim pie. \u00a0It was a bright, spicy tomato pie with a delicious crust and the perfect amount of clams. \u00a0In a way, it’s a perfect Marinara<\/em> pizza — a celebration of the sea.<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

Littleneck Clams with Chorizo and Jalape\u00f1o Pizza<\/h3>\n

– Dough – Drunken Mesquite Dough *Edit: I checked my notes while posting a new recipe demo and realized that this pizza was actually made with my Brew in Germania Dough<\/strong><\/em>. \u00a0With any dough this pizza is a winner and I will be playing with this one for a while!<\/p>\n

– Bianco DiNapoli Hand Crushed Organic Tomatoes<\/p>\n

– Steamed Chorizo and Jalepeno Clams<\/p>\n

– Fresh Italian Parsley<\/p>\n

– Extra Virgin Olive Oil<\/p>\n

– Grated Parmesan<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

The Clams:<\/em><\/strong><\/p>\n

The garlic, onions, jalape\u00f1os and chorizo becoming one tasty sauce!<\/p><\/div>– Littleneck, or other suitable fresh clams<\/p>\n

– EVO<\/p>\n

– Purple Onion chopped<\/p>\n

– Jalape\u00f1o chopped<\/p>\n

– Spicy Spanish Chorizo sliced<\/p>\n

– Chopped Garlic (to taste)<\/p>\n

– Chopped Italian Parsley<\/p>\n

– Hand crushed tomatoes (Bianco Dinapoli if you are lucky enough to find any)<\/p>\n

– Favorite beer (In this case, my keg was putting out a Firestone Double Barrel Ale)<\/p>\n

– Fresh Squeezed Lemon<\/p>\n

\u00a0<\/p>\n

The finishing touches. A little more time and these babies will be popping open!<\/p><\/div>This is going to make the topping and the sauce for the pizza! \u00a0It’s pretty darn delish!<\/p>\n

Saute the chopped garlic, onions and jalape\u00f1os until just soft — about 3 minutes.<\/p>\n

Add in the sliced chorizo and continue to saut\u00e9 for another few minutes. \u00a0You’ll see the ingredients all start to become one tasty looking base for the clams.<\/p>\n

Add the clams (in the shell).<\/p>\n

Add some hand crushed tomatoes.<\/p>\n

Pour in some beer. \u00a0*Note: I poured in enough to cover about 1\/2 way up the clams. \u00a0Once we remove the clams, we’ll let this sauce continue to cook down to concentrate the flavors for the sauce.<\/p>\n

Add fresh squeezed lemon juice to taste.<\/p>\n

Time to pull the clams. Don’t overcook because they are heading back into the oven on board a pizza soon.<\/p><\/div>Once the liquid is boiling, cover the pot for about 5-6 minutes or until the clams open up. \u00a0Once this happens, add some more fresh chopped parsley and spoon the clams out into a separate bowl to cool. \u00a0Don’t overcook them, they are going into the oven as well!<\/p>\n

Continue to boil the sauce with the lid off the pot. \u00a0You can use less beer to make this faster if you prefer. \u00a0The clams will steam with less. \u00a0You can also add more tomatoes to make a thicker sauce, but I was going for a combination of a pizza sauce and a clam sauce.<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

The Pizza:<\/em><\/strong><\/p>\n

Spread your dough.<\/p>\n

Spoon out some of your Clam\/Beer\/Chorizo\/Jalapeno Sauce\/topping onto the pizza dough.<\/p>\n

Add your clams (pulled from their shells) onto the pizza<\/p>\n

Sprinkle with a little Parmesan Cheese<\/p>\n

Drizzle with a little EVO<\/p>\n

\u00a0<\/p>\n

Slide her into the oven!<\/p>\n

Bake.<\/p>\n

Remove.<\/p>\n

\u00a0<\/p>\n

I drizzled a little more of the cool sauce over the top to finish this.<\/p><\/div>Add some more fresh chopped parsley.<\/p>\n

Drizzle with a little EVO and squeezed lemon juice and serve!<\/p>\n

\u00a0<\/p>\n

The take away:<\/em><\/strong><\/p>\n

I love that the clam got a little char – even in my home oven!<\/p><\/div>It’s a nice day when you start it off with your wife and daughter (my son was sleeping at home) with a walk on the pier. \u00a0It’s nicer still when you have some fresh oysters and a light crisp beer while there. \u00a0And, it is even better when you come home and whip a pizza this good out of your home oven!<\/p>\n

Let’s just think about this sauce. \u00a0You may say there’s some stuff going on here. \u00a0I was lucky to start with the best tomatoes you can find (Bianco Dinapoli<\/em>), but we added purple onion, garlic, a relatively spicy, salty, cured spanish chorizo, jalape\u00f1o, beer and clams to it! \u00a0Let’s just say it was good! Notice I didn’t “season” the sauce. \u00a0No need. \u00a0There are flavors and seasoning coming from all angles here.<\/p>\n

The tips\/edges of the clams even charred, which was a nice textural note. \u00a0With a final drizzle of lemon this pizza rocked!<\/p>\n

\u00a0<\/p>\n

\u00a0<\/p>\n

This sauce is all about flavor! I would add a few more clams normally, but I was hoarding them for the party.<\/p><\/div>This story doesn’t take us into the night when I steamed up a huge batch of the clams and served them with some toasted bread for delivery and “mop up” purposes. \u00a0I will however tell you that Mike did try the clams and guess what? \u00a0He liked them! \u00a0He liked them! \u00a0Mikey likes them!<\/p>\n

I think I’ll call this the Redondo Marinara Pizza!<\/em><\/p>\n

\u00a0<\/p>\n

*I had a few clams left over and made a second pizza.\u00a0 My son Owen and I devoured them. \u00a0My wife and daughter watched.<\/p>\n

\u00a0<\/p>\n

Enjoy…I took lots of pictures for this one!<\/p>\n

\u00a0<\/p>\n

{gallery}clamsredondopizza{\/gallery}<\/p>\n

\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"

I decided to make up some clams for a friend’s going away party. \u00a0Mike is leaving again to go back to work on the TV show Grimm up in Portland, Oregon. \u00a0I don’t think of clams when I think of Mike. \u00a0I don’t think of food much either! \u00a0Let’s say he’s a little less adventurous than some of us. But, since we’re all gathering for a party, I decided that…Read More…<\/a><\/p>\n","protected":false},"author":351,"featured_media":1235,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[18],"tags":[],"class_list":["post-1247","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-c59-written-recipes"],"acf":[],"yoast_head":"\nRedondo Marinara Pizza with Clams - 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\/clams-redondo-pizza\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Redondo Marinara Pizza with Clams - Pizza Quest with Peter Reinhart\" \/>\n<meta property=\"og:description\" content=\"I decided to make up some clams for a friend’s going away party. \u00a0Mike is leaving again to go back to work on the TV show Grimm up in Portland, Oregon. \u00a0I don’t think of clams when I think of Mike. \u00a0I don’t think of food much either! \u00a0Let’s say he’s a little less adventurous than some of us. 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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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