This is our Clam Pizza cooking in the oven. (I promise to take a better picture next time we make it!) It’s a wonderful pie conceived by Seattle chef, Tom Douglas and is served at his restaurant Serious Pie. I love this pizza and it was the first pizza I ever made. The first time I made it, I bribed a local pizza place to let me have some uncooked dough. It was much harder to get than I anticipated. But, it worked and we made a pie! Since then it has remained one of my very favorites, It’s a no sauce pizza that rests on garlic infused olive oil as the base. It has Manila clams, pancetta, chili flakes and lemon-thyme and Parmesan finished with some finishing oil. It is a really surprising pie. Intense flavors that send you back for another bite. Definitely moreish!
Ingredients:
- Whole and chopped Manilla Clams
- Crisp Pancetta
- Chili flakes
- Lemon Thyme
- Fresh Parmesan
- Chopped garlic
- Garlic infused Olive oil
How I make the garlic infused olive oil is that I place a whole pealed cloves in a cup of olive oil and bring it up in temperature. As the garlic browns, I make sure that it does not burn or the sauce will be bitter. I remove the garlic when it’s cooked and allow the oil to cool before I bottle it.
My Life: A Memoir 