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Author Notes: All the flavors of clam chowder on a pizza, including the creamy bisque! A must for game day! —garlic and zest
for seafood béchamel:
- 1 tablespoon butter
- 1 heaping tablespoon flour
- 1/8 teaspoon kosher salt
- 2-3 grinds black pepper
- 3/4 cup seafood stock or clam juice
- 1/4 cup whipping cream
- 1 teaspoon vermouth
- 1 tablespoon chopped fresh celery leaves
- In a small saucepan, melt the butter over medium high heat. Sprinkle in the flour, salt and pepper stirring constantly until smooth and bubbly, about a minute. Gradually add the stock, stirring constantly until thick and smooth. Stir in the whipping cream and remove from heat. Add the vermouth and celery leaves and stir until combined. Set aside. (Can be made a day ahead).
for the pizza:
- 1/4 cup kosher salt
- 6 cups water, divided
- 2 dozen middleneck clams
- 3-4 sprigs fresh thyme
- 1/2 red onion, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 pound store bought pizza dough
- 3 small red skinned potatoes, very thinly sliced
- 5 brussel sprouts, trimmed, very thinly sliced
- 1/2 red onion, very thinly sliced
- 1/4 pound crispy cooked bacon, chopped
- seafood béchamel, recipe above
- 4 teaspoons olive oil
- 2 teaspoons fresh thyme
- flour for rolling out dough
- corn meal for pizza stone
- 1/4 cup celery leaves for garnish
- several dashes of hot sauce (optional)
- Place the pizza stone in the oven. Turn the oven on to 500 degrees.
- Soak the clams in 5 cups cool water with kosher salt. (Note: do not use iodized salt as it will kill the clams). Let soak for 10 minutes. Scrub the clams clean of any dirt or grit and set aside.
- Layer the sliced onion, thyme and garlic in a medium skillet. Add remaining cup of water and cover. Heat to boiling. Add the clams to the pan and cover tightly. Steam the clams for 3-4 minutes until they begin to open up. Remove the clams from their shells. Chop clams if they are on the large side. Transfer clams to a bowl.
- Prep all of the toppings before you start to roll out the dough and place them by the stove. Clear the cooktop area on your stove.
- Dust a work surface with flour. Divide the dough into fourths. Place 1/4 of the dough on the flour and sprinkle the top with a little extra to prevent it from sticking. Work the dough with your fingers to flatten it out. If you know how to twirl pizza dough, knock yourself out! If you don't (I don't) use a rolling pin to flatten the dough to about 1/4" thick.
- Sprinkle cornmeal on the pizza stone.
- Lift the edges of the pizza dough and transfer the dough to the pizza stone. Working quickly, sprinkle a 1 teaspoon olive oil over the dough.
- Top the pizza with 1/4 each of potato slices, brussel sprouts, béchamel, onion, thyme, bacon and chopped clams. Don't overdress the pizza-- or it will be goopy.
- Return the pizza stone to the oven and cook for 7-8 minutes until crust is browned and crisp and toppings are bubbling. Use a pizza peel or stainless steel spatula to transfer the pizza to a cutting board. Let cool for 1-2 minutes before slicing. Serve. Repeat the process for the remaining pizzas.