Littleneck Clams, Garlic, Oregano, Parmigiano-Reggiano, and Pecorino Romano

Name: Littleneck Clams, Garlic, Oregano, Parmigiano-Reggiano, and Pecorino Romano
Yield: makes 1 pizza (serves 1)
Ingredients: 20 littleneck clams (about 1 pound); 1 garlic clove, chopped; 2 tablespoons extra-virgin olive oil; 1 round of Nancy’s Pizza Dough (page 126); 1 tablespoon extra-virgin olive oil; Kosher salt; 1 heaping tablespoon thinly sliced fresh Italian parsley leaves or whole fresh oregano leaves; 1 teaspoon dried oregano (preferably Sicilian on the branch); Wedge of Parmigiano-Reggiano, for grating; Wedge of pecorino romano, for grating; 1/4 teaspoon red pepper flakes; Finishing-quality extra-virgin olive oil, about 1 tablespoon

January 26, 2012

Clam pizza, a Connecticut tradition, is one of the specialties at Lombardi’s in New York City, and having my first clam pie there is one of my most memorable pizza-eating experiences. We use a combination of Parmigiano and pecorino to finish this pizza, but if you want to use only one, pick your favorite.

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