Razor Clam Pizza
Time: 20 minutes
White clam pizza is a New England classic, but in this version, we've swapped in red sauce and razor clams. Tinned razor clams deliver wonderful oceanic flavor and a slightly firmer, but not rubbery, texture compared to the littlenecks which are more commonly used. Finished with lemon zest, fresh basil, and sharp pecorino, this pizza is bright, savory, and deeply satisfying.
INGREDIENTS
Yield: One 14" pizza
- Enough dough for a 14-inch pizza - if making your own, we recommend the calculator and cold-ferment method from DoughGuy
- Razor clams - tinned from Jose Gourmet
- Tomato sauce of your choice
- Pecorino Toscano
- 1 clove garlic
- Lemon zest
- Fresh basil, chiffonaded
- Olive oil
PREPARATION
Step 1
Preheat your oven to 550°F. If using a pizza steel, place it in the oven while preheating.
Step 2
Prepare your toppings: chiffonade the basil, grate a generous amount of cheese using a microplane, and finely slice the garlic. Separate the razor clams’ bellies from the necks. Roughly chop the bellies, and if the necks are large, cut them into 1–1.5 inch pieces. Set all toppings aside.
Step 3
Stretch the dough on a floured pizza peel and spread on the tomato sauce. Top with sliced garlic, chopped clam bellies, and about half of the grated pecorino.
Step 4
Move the dough to the preheated pizza steel, and bake for 8–9 minutes.
Step 5
Working quickly, remove the pizza from the oven. Add the razor clam necks, the remaining pecorino, lemon zest, basil, and a generous drizzle of olive oil. Slice and serve immediately.
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