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Shellfish Pizza Toppings

By Tiffany Haugen

Clams can be cooked many ways, but the key to thoroughly enjoying them is making sure all the sand is cleaned from the meat. Once cleaned, clams can be fried, chopped, minced, smoked and more. In fact, it’s the diversity of clam meat that makes it so delicious.

Field to fire recipe 1One of the keys to enjoying fresh clams is not smothering them with ingredients that will mask natural flavors. This pizza works with any type of clam meat, even canned clams. With the perfect balance of herbs, garlic, creamy cheese, clams and a crispy crust, this pizza goes together quickly on any night of the week.

This is a family favorite, one that, no matter how many mouths there are to feed, there never seems to be enough pizza to go around. You know that when the kids and grandparents love it, you’ve found something good!
3 tablespoons extra virgin olive oil
1 tablespoon roasted garlic*
1/4 teaspoon Italian seasoning
1/2 cup shredded mozzarella cheese
1/2 cup chopped clams
1/3 cup shredded Parmesan cheese
1 tablespoon cornmeal for dusting
Fresh parsley for garnish
1 prepared pizza crust**

In a small bowl mix olive oil, garlic and Italian seasoning. Let sit at least 10 minutes at room temperature.

On a lightly floured surface, roll out pizza crust to ¼ to 1/3 inches. Sprinkle cornmeal onto baking sheet, pizza pan or peel.

Spread olive oil mixture on to pizza crust. Sprinkle mozzarella cheese evenly over the top, followed by clams and Parmesan cheese.

Bake in a preheated 425-degree oven (if using a pizza stone, preheat with the oven) 12 to 14 minutes until cheese melts and crust is lightly browned. Top with fresh parsley if desired.

The beauty of clams is they can be prepared a variety of ways, including as a tasty and popular pizza topping. (TIFFANY HAUGEN)

The beauty of clams is they can be prepared a variety of ways, including as a tasty and popular pizza topping. (TIFFANY HAUGEN)

* To make roasted garlic, slice garlic heads in half, crosswise. Place on a large square of foil, drizzle with olive oil and a dash of salt. Enclose in foil and bake in a preheated 375-degree oven or grill 30 minutes or until garlic is golden brown and slips easily from skin.

Field to fire book cover** For a crispy pizza crust recipe, visit tiffanyhaugen.com/camp-pizza.
Editor’s note: For signed copies of Tiffany’s new book, Cooking Seafood, send a check for $20 (free S&H), to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489. This and other cookbooks can also be ordered at tiffanyhaugen.com.