Pizza with clams (pizza bianca con vongole)

A gorgeous Sunday with no plans other than lunch at home and that meant pizzas from the grill.  While I knew one would be a traditional pizza margherita, I hadn’t made up my mind what the second would be.

Pizza with clams

Stopping by the seafood adjacent to the Farmer’s Market answered the question: Pizza bianca con vongole (White Clam Pizza).    

This simple pie provides all the taste of linguini w/clam sauce in the convenient form of a slice or two of pizza.

Pizza bianca con vongole

  • 1 pizza crust (ready made or from scratch)
  • 3 – 4 cloves of garlic minced
  • ¼ cup of extra virgin olive oil
  • 18 fresh littleneck clams*
  • 1 tablespoon fresh parsley, minced
  • 1 ½ tablespoons dried oregano
  • 1 generous tablespoon crushed red pepper flakes (or to taste)
  • Scant ¼ cup grated mozzarella

Add minced garlic to olive oil and set aside.

On pre-heated grill (or pre-heated baking stone in 500 degree oven), gently bake the pizza shell until lightly browned on each side. 2 to 3 minutes per side.  Watch closely and don’t let burn.  Remove from oven.

Brush top of pizza shell with some of the garlic oil and let rest while preparing the topping.

Remove clams from shells, reserving liquid and chop roughly.* Set aside.

Sprinkle the cheese over the pizza shell.  Add the minced garlic to taste.  Spread the chopped clams over the crust.  Add the minced parsley, oregano and red pepper.  Drizzle a teaspoon or two of the reserved clam juice over the pie and return to hot oven.

Bake until cheese melts and top crust had browned slightly.

Remove from oven and let rest for five minutes.  Slice and serve with chilled Vernaccia di San Gimignano.

*if you are not adept at opening clams, you can pop them on the hot grill just until they open or you can substitute two cans of minced clams.  Remember to reserve the juices for drizzling over the pie.

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2 Responses to “Pizza with clams (pizza bianca con vongole)”

  1. Mark Says:

    “Not adept at opening clams.”
    Yup, that’s me.
    Looks great.

  2. Jim Carlucci Says:

    Let me confess that while I had fully intended to shuck the raw clams for the pie, time considerations pointed me to the already hot grill. It was quick and easy.

    Next time.

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