Bruno’s Famous Clam Pie
I only had about 13 Littleneck clams so I had to add chopped canned clams. If you double the fresh clams in this recipe, it doubles the clam flavor.
10-ounce ball of your in-house pizza dough
3 tablespoons clam juice
12 or 13 Littleneck clams
1 tablespoon olive oil for the sauce and 1 teaspoon for brushing on the dough
1 large garlic clove, minced
1 thick sliced bacon slice, or 2 slices of Italian pancetta cut into small dice
1/4 yellow onion, chopped (makes 3 tablespoons)
3 tablespoons chopped clams
2 tablespoons white wine
1 can whole tomatoes, drained and hand torn into small pieces and left to drain again
1 tablespoon grated Parmigiano-Reggiano
½ cup whole milk grated mozzarella
1 tablespoon chopped Italian flat-leaf parsley
Pull out dough ball and proof at 76-80 F until the toppings are done. Preheat oven to 470 F.
Using a small sauté pan on high heat, add the clam juice and the 13 clams. (If you have all fresh clams, double the clam juice and upgrade to a larger pan.) Cover and steam for 5 to 8 minutes until all the clams have “popped.” This may take a few shakes of the pan to coax some clams open.
Put the clams in a bowl. Place the juices in a separate bowl.
Using the same pan under medium high heat, add 1 tablespoon extra-virgin olive oil. Add the bacon and sauté for 1-2 minutes. Add the garlic and onion. Sauté for 5 minutes until the onion and garlic are translucent and the bacon is just getting golden brown.
Add the chopped clams, clam juice and white wine to the pan. Turn to high and reduce for 3 minutes. Add the tomatoes. Sauté for 5 more minutes, stirring until the sauce is not watery. Take off the heat.
Bang out your pizza dough. Brush with the extra virgin olive oil and dust with the Parmesan cheese. Place the mozzarella on the dough.
Place the clam topping all over the pizza and slide the pizza and parchment onto the preheated cookie sheet in the oven. Bake for 6 to 9 minutes.
Place the opened clams on the pizza. Put back in the oven and cook for 5 more minutes or until the bottom is dark golden brown and the crust is a golden brown.