Shrimp And Clam Pizza Recipes

WHITE CLAM PIZZA

Steps:

• Preheat the oven to 500 degrees. Place a pizza stone or inverted rimmed baking sheet on the bottom rack.
• Mix the garlic and 1/4 cup olive oil in a small bowl. Knead the dough about 6 times on a lightly floured surface. Roll and stretch into a 12-inch round. Place the dough on a pizza peel, or another inverted baking sheet, dusted with cornmeal.
• Brush half of the garlic-oil over the dough; season with salt. Scatter the mozzarella and clams over the crust; drizzle with 2 tablespoons of the reserved clam juice and the remaining garlic-oil. Sprinkle with the oregano, parmesan, and salt to taste. Slip the pizza onto the preheated pizza stone or baking sheet (the cornmeal will help it slide off). Bake until the crust is light brown, 13 to 15 minutes.
• Just before the pizza is done, drizzle the arugula with olive oil and lemon juice. Slice the pizza; top each piece with arugula and season with red pepper flakes, if desired.

CLAMS AND SHRIMP

Steps:

• Heat a large soup pot with extra-virgin olive oil over medium-high heat. Add the kielbasa and brown for 2 minutes; add the potatoes, onions, celery, bay, thyme, and pepper and let the veggies soften up 10 minutes, stirring occasionally. Next add the garlic and the corn and stir to combine.
• Add the tomatoes and stock to the pot. Cover and bring to a boil. Cook for 8 minutes.
• Pat shrimp dry and toss with a rounded tablespoon of seafood seasoning. Add the shrimp and clams and replace the cover.
• Cook until shrimp are pink and firm and the clams have opened up, 7 minutes. (During the cooking time I tend to leave the temperature on medium high so that the soup continues at a rapid boil.).

THAI SHRIMP AND CLAM CURRY

Steps:

• Heat peanut oil in a large saucepan over medium-high heat. Add onion and red bell pepper; saute until softened, about 4 minutes. Reduce heat to medium. Add ginger and garlic; cook and stir until fragrant, 1 to 2 minutes. Stir in red chile paste and coconut milk. Add the clams and simmer until flavors combine, 3 to 5 minutes. If curry appears too thick, stir in chicken broth.
• Finely grate zest from the lime. Stir half of the zest into the curry along with fish sauce and brown sugar. Squeeze some lime juice into the curry. Stir in half of the basil and shrimp; simmer curry until shrimp are opaque and cooked through, 5 to 10 minutes. Thin the curry with more chicken broth if needed.
• Scoop clams out of the curry, draining their juice back into the saucepan, and discard. Mix in remaining lime zest and basil before serving.

SHRIMP, GARLIC AND PESTO PIZZA

Steps:

• Preheat oven to 220C / 425 F
• If using your own pizza base, pre-bake it first for 10 minutes so it is half-baked. **** Please note if you are using a thick pizza base, the cook times will be a little longer so adjust accordingly.
• In a dish, add the olive oil, chopped basil, minced garlic, shrimps, and salmon or other seafood. Season with some ground black pepper & salt. Mix all together and set aside.
• Spread 2 tablespoons of pesto all over the base of the pizza, then distribute the shrimp, fish, and other toppings.
• Add the cheeses then with the oil and garlic the seafood was in, drizzle all over the top of the pizza, and also a few blobs of pesto if you wish.
• Place in the oven until cooked.
• When done, remove from the oven and sprinkle some more fresh chopped herbs and squeeze a little lemon or lime on the top and serve.

SHRIMP AND CLAM PIZZA

Steps:

• Put a pizza stone or an inverted baking sheet on the middle oven rack and preheat to 450 degrees F. Press and stretch the pizza dough into a 10-by-14-inch rectangle on a floured piece of parchment; scatter the shallot on top. Drizzle with 1 tablespoon olive oil and rub into the dough, gently pressing in the shallot; season with salt and pepper. Transfer the dough (on the parchment) onto the hot stone. Bake until the crust is golden, 10 to 15 minutes.
• Meanwhile, bring the wine, 1 tablespoon olive oil and the garlic to a simmer in a large skillet over medium heat. Add the clams, cover and cook until they open, about 6 minutes; transfer to a cutting board using a slotted spoon. (Discard any unopened clams.) Continue simmering the liquid until reduced by half, 2 to 3 minutes. Remove the clams from their shells and chop.
• Pulse the parsley with the remaining 2 tablespoons olive oil and the lemon zest in a mini food processor until chopped. Add the clam cooking liquid (with the garlic) and pulse until thickened.
• Spread the parsley sauce on the baked crust. Top with the clams and shrimp; lightly season with salt and pepper. Return to the oven until the shrimp is cooked through, 3 to 5 minutes. Top with more parsley.

BEST CLAM PIZZA RECIPE

Steps:

• Make the broccoli rabe: In a medium skillet over medium heat, add the olive oil and sauté the garlic until fragrant, 3 minutes. Add the broccoli rabe and cook until it's tender, 5 minutes. Season with salt. Transfer to a cutting board and roughly chop, then set aside.
• Make the clam topping: Rinse the clams to wash off sand and debris. Soak for 30 minutes in salted water to allow the clams to purge any excess sand, then strain and rinse again.
• In a large rondeau, add the olive oil and sweat the garlic, shallots, parsley stem and thyme over medium heat until translucent, 5 minutes. Add the white wine and the clams, stirring to coat. Cover the pan and allow the clams to steam until they open, 5 to 7 minutes. Remove from the heat and transfer the clams to a bowl, reserving the cooking liquid. Return the pan to medium heat and reduce the liquid until syrupy, 12 to 15 minutes. Strain the mixture and let cool completely.
• Once cool enough to handle, remove the clam meat from the shells and roughly chop, discarding the shells.
• In a medium bowl, whip the heavy cream to soft peaks, then stream in the reduced clam liquid and adjust for seasoning. Continue to whip the cream to medium peaks.
• Make the pizza: Preheat the oven to 500º with a pizza stone on the middle rack. On a lightly floured surface, spread 1 ball of the pizza dough out into a 12-inch circle. Spread a quarter of the cream in a thin layer, leaving a 2-inch border around the surface of the dough. Top with a quarter of the chopped clams and broccoli rabe, 1 tablespoon of the chopped parsley and chile flakes. Transfer the pizza to the hot pizza stone until crisp and golden brown, 6 to 8 minutes. Remove from the oven, slice and serve with lemon wedges. Repeat with the remaining 3 balls of pizza dough.