Clams Casino Pizza

Clams Casino Pizza
Courtesy of John Gutekanst, Avalanche Pizza, Athens, OH
Recipe type: Pizza
  • 15 fresh (small) littleneck or cherrystone clams
  • 10 slices of guanciale, chopped in small dice
  • Extra virgin olive oil
  • 2 tablespoons butter
  • 2 shallots
  • 3 large cloves garlic
  • 1 can chopped clams
  • 1 can clam juice
  • 1 red bell pepper
  • 1 dried and ground cornicione to crumbs
  • ¼ teaspoon oregano
  • ¼ teaspoon paprika
  • 2 tablespoons Parmesan cheese
  • 1 ball of burrata
  • ½ of a lemon
  1. Place the clams in a pan with half the clam juice from the can on high heat.
  2. Cover and cook until the clams just open.
  3. Take the shells off of 10 of the clams and reserve the five for plating.
  4. Sauté the guanciale until half cooked and then add the diced red peppers and set aside to cool keeping the pork juice in the pan.
  5. Sauté shallot and garlic under medium heat until translucent.
  6. Add chopped clams and oregano to the pan and half of the clam juice.
  7. Reduce by half under low heat then add the guanciale, pepper, and chopped parsley along with the pizza breadcrumbs and turn off the heat to cool.
  8. When cool, bang out a pizza crust and sprinkle with Parmesan and the burrata.
  9. Sprinkle the clam mixture on the pizza and add the 5 unopened clams.
  10. Cook at high heat until done.
  11. Spritz with lemon and garnish with lemon.