Sprinkle with the parsley and crushed red pepper. Cook until nicely golden brown on top and bottom, 8 to 10 minutes. Season with salt.Ĭarefully slide the dough onto the hot pizza stone. Clams are best made the same they they are bought, for freshness. Avoid overcooking and turn the heat off just as the clams open up. A Few Tips on Cooking with Clams Discard any clams that are cracked or do not open after being cooked. Top evenly with the clam mixture and the Parmesan. Grate your own if you have a chunk of Parm.

If using, sprinkle the mozzarella all over the dough. Dust a pizza paddle or turned-over baking sheet with the cornmeal and place the dough on top make sure it slides back and forth easily. When the dough has doubled in size, turn onto a lightly floured surface and stretch into a very thin rectangle, about 12 by 14 inches. Put a pizza stone or turned-over baking sheet on the rack. Preheat the oven to 500 degrees F and adjust the rack to the lowest level. Mix together the chopped clams and juice, olive oil, oregano and garlic in a bowl. Place in a warm area until the dough doubles in size, about 2 hours.įor the topping: In the meantime, mostly drain the clams, retaining about 2 tablespoons liquid. Put the dough in a lightly oiled bowl and cover with plastic wrap. Turn the dough onto a lightly floured surface and knead until very smooth, about 5 minutes. Using a fork, gradually incorporate the flour into the liquid mixture. Pour the foamy yeast mixture and the olive oil into the well. Whisk the flour and salt in a large bowl. Set aside until the yeast activates and becomes foamy, about 10 minutes.

Bake until the clams are just cooked through and the topping is golden, about 10 minutes.Īrrange the clams on the platter and serve.For the dough: Whisk together the warm water, yeast and sugar in a bowl. Sprinkle with the remaining 2 tablespoons of Parmesan. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. recipe that is of Tamil heritage and kicks up the heat by a notch Colossal. Arrange the clams in the reserved shells on the baking sheet. Clams - South Carolina Oyster Platter Snow Crab Legs Alaskan King Crab. Line a heavy large baking sheet with foil. Season the mixture, to taste, with salt and pepper. Stir the reserved pancetta and 2 tablespoons of Parmesan cheese into the vegetable mixture. Remove the skillet from the heat and cool completely. Add the wine and simmer until it is almost evaporated, about 2 minutes. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the pancetta and saute until crisp and golden, about 3 minutes.

Heat the oil in a heavy large skillet over medium heat.

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