MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Bruno's Famous Clam Pie
 Categories: Seafood, Vegetables, Wine, Cheese, Pork
      Yield: 3 Servings
 
     10 oz Ball of in-house pizza
           - dough
      3 tb Clam juice
     12    Or 13 Littleneck clams *
      2 tb Olive oil; 1 for the sauce
           - and 1 for brushing on the
           - dough
      1 lg Garlic clove; minced
      1 sl (thick) bacon; in small
           - dice
           +=OR=+
      2 sl Italian pancetta; in small
           - dice
      3 tb Yellow onion
      3 tb Chopped clams
      2 tb White wine
     14 oz Can whole tomatoes; drained,
           - hand torn in small pieces,
           - left to drain again
      1 tb Grated Parmigiano-Reggiano
    1/2 c  Whole milk grated
           - mozzarella
      1 tb Chopped Italian flat-leaf
           - parsley
 
  * I only had about 13 Littleneck clams so I had to add
  chopped canned clams. If you double the fresh clams in
  this recipe, it doubles the clam flavor.
  
  Pull out dough ball and proof at 76-80┬░F until the
  toppings are done.
  
  Set oven @ 475┬░F/246┬░C.
  
  Using a small sauté pan on high heat, add the clam juice
  and the 13 clams. (If you have all fresh clams, double
  the clam juice and upgrade to a larger pan.) Cover and
  steam for 5 to 8 minutes until all the clams have
  "popped." This may take a few shakes of the pan to coax
  some clams open.
  
  Put the clams in a bowl.
  
  Place the juices in a separate bowl.
  
  Using the same pan under medium high heat, add 1
  tablespoon extra-virgin olive oil.
  
  Add the bacon and sauté for 1-2 minutes.
  
  Add the garlic and onion.
  
  Sauté for 5 minutes until the onion and garlic are
  translucent and the bacon is just getting golden brown.
  
  Add the chopped clams, clam juice and white wine to the
  pan.
  
  Turn to high and reduce for 3 minutes.
  
  Add the tomatoes. Sauté for 5 more minutes, stirring
  until the sauce is not watery.
  
  Take off the heat.
  
  Bang out your pizza dough.
  
  Brush with the extra virgin olive oil and dust with the
  Parmesan cheese.
  
  Place the mozzarella on the dough.
  
  Place the clam topping all over the pizza and slide the
  pizza and parchment onto the preheated cookie sheet in
  the oven.
  
  Bake for 6 to 9 minutes.
  
  Place the opened clams on the pizza.
  
  Put back in the oven and cook for 5 more minutes or
  until the bottom is dark golden brown and the crust is a
  golden brown.
  
  RECIPE FROM: https://www.pizzatoday.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... What do you take me for, a Sushi-Buffet eater?
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