Clam Pizza With Red Sauce Recipes

Steps:

• Spread pizza sauce over the surface of the crust, leaving a 1/4 inch border.
• Sprinkle with garlic slices and capers.
• Spoon clams evenly over top.
• Sprinkle with freshly ground black pepper.
• Bake according to the directions for your chosen crust.
• Pass cheese at table for those who prefer it.

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.

Steps:

• Drain the clams reserving 1/2 cup of their juice and set aside. Heat the olive oil in a large skillet over medium-low heat. Add the garlic and cook until softened, but not browned, about 3 minutes. Add the pepper flakes and cook for 30 seconds more. Add the reserved clam juice and tomatoes, increase the heat and bring to a boil. Cover, and lower the heat to maintain a gentle simmer, cook for 15 minutes. Set aside. Bring a large pot of water to a boil over high heat, salt generously. Cook the pasta until al dente, tender yet still slightly firm. During the last 5 minutes of cooking the pasta stir the clams, basil, and parsley into the sauce. Bring to a simmer and season with salt and pepper to taste. Drain the pasta and add to the sauce and toss to combine evenly. Divide among warmed bowls and serve.

Steps:

• Place a pizza stone in the oven and preheat to 450 degrees F.
• Portion the pizza dough into six golf ball-size pieces; wrap four of the pieces in plastic and refrigerate for later use. Dust a work surface with flour and roll out the remaining two pieces of dough into your desired shape.
• Top the pizzas with the Sauce, mozzarella, Parmesan and banana peppers; transfer to the pizza stone and bake for 15 minutes. Top with the reserved clams from the Sauce.
• Add the warm water, yeast and sugar to a small bowl; stir to combine. Let sit until the water bubbles and smells very yeasty, 15 minutes.
• Combine the flour and salt in a large mixing bowl. Make a well in the center of the flour and add the olive oil and the yeast mixture. Using a fork, gradually stir most of the flour into the yeast mixture. Turn out the dough onto a flour-dusted work surface and knead until smooth.
• Lightly coat the mixing bowl with oil and return the dough to the bowl. Cover the bowl with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour.
• Steam the clams in a medium pot. Remove the clams from their shells and chop half; reserve the other half for topping the pizzas.
• Sweat the onions in a pan with olive oil for about 5 minutes. Add the tomatoes, garlic, crushed red pepper, a splash of water, the chopped clams and some salt. Bring to boil, turn down the heat and simmer for 5 minutes.

Steps:

• Preheat the oven to 425 degrees F.
• In a small bowl, combine the clams, the reserved clam juice, olive oil, oregano, crushed red pepper flakes, garlic, a pinch of salt and a pinch of pepper. Set aside.
• Spread the pizza dough into a large oval on a baking sheet. Brush with olive oil, then sprinkle with salt and pepper. Sprinkle with the mozzarella and half of the Pecorino Romano. Scatter over the clam mixture, leaving a 1/2-inch border around the edge of the dough.
• Bake until the crust is golden and crisp, about 15 minutes.
• Transfer to a cutting board and sprinkle over the remaining Pecorino Romano, some fresh oregano leaves and more red pepper flakes. Slice and serve.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and set aside.
• Meanwhile, heat 2 tablespoons olive oil in a large deep skillet over medium-high heat. Add the garlic, anchovies, red pepper flakes, oregano and 1/4 teaspoon salt and cook, stirring occasionally, until the garlic is lightly golden, about 1 minute. Add the wine and cook until reduced by half, about 3 minutes. Add the tomatoes and cook, stirring occasionally, until the sauce thickens slightly, 5 to 7 minutes.
• Add the whole clams; cover and cook until they just begin to open, about 3 minutes. Add the chopped clams and parsley; continue cooking, covered, until the whole clams are fully opened, about 3 more minutes (discard any that do not open). Add the pasta and the remaining 1 tablespoon olive oil; toss to combine. Season with salt.

Steps:

• Position a rack in the bottom of the oven and place an inverted baking sheet on top.
• preheat oven to 500 degrees Fahrenheit.
• IN a small bowl, combine the olive oil, garlic and 2 pinches salt.
• Lightly flour a baking sheet, place one piece of pizza dough on top and stretch to fit the dimensions of the baking sheet.
• Drizzle 2 1/2 tablespoons garlic oil on top.
• Sprinkle half of the clams on top and season with 2 teaspoons Parmesan, 1 1/2 teaspoons thyme and salt and pepper.
• Set the baking sheet on the hot baking sheet in the oven.
• Bake until crisp and golden, about 20 minutes.
• Repeat with the remaining ingredients to make another pizza.

Steps:

• Pour olive oil into cold skillet. Add garlic, capers, anchovy paste, and red pepper flakes. Place over medium heat and cook and stir until the oil is infused with the flavors of the mixture, about 5 minutes, taking care not to brown the garlic. Add tomato sauce and rinse jar with 1/4 cup water; add water to skillet. Pour in wine and juice from clams, reserving the clams. Bring to a simmer until slightly reduced and thickened, 7 to 9 minutes.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until almost al dente, or about 1 minute less than directed on package. Drain. Return pasta to the pot off heat.
• Stir clams into the sauce. Pour sauce over pasta. Stir; cover the pot to allow it to finish cooking off heat and to allow the pasta will absorb some of the sauce, about 3 minutes. Stir in Parmesan cheese. Top with chopped fresh basil and/or parsley.

Steps:

• Heat butter and olive oil in pan over medium high heat.
• Add garlic and cook till garlic is golden, about 3 minutes.
• Add parsley, oregano, basil, tomatoes, and salt to pan, mixing well.
• Add undrained clams.
• Bring mixture to a boil.
• Simmer for 5 minutes.
• Cook pasta according to directions; drain.
• Add lemon juice to sauce, cook for 1 minute.
• Put pasta in platter and toss with sauce.

Steps:

• Drain the clams and reserve the juices. To the reserved juices, add enough vermouth or wine to measure about 3/4 cup (approximately 1/4 cup of vermouth or wine).
• In a large saucepan over medium heat, heat the olive oil and butter. Add the minced garlic and simmer for about 3 minutes, or until garlic begins to color; do NOT let the garlic brown or the sauce will taste bitter. Add the parsley, oregano, basil, salt, pepper, tomatoes, tomato sauce, and clam juice/vermouth mixture, and a pinch of crushed red pepper, if desired. Break the tomatoes up with the back of a wooden spoon. Reduce heat and simmer for 45 minutes, stirring occasionally.
• Add the clams and cook just long enough to heat through, a minute or so.
• Meanwhile, cook the pasta in boiling salted water until al dente, according to package instructions. Place the spaghetti into serving bowls and pour the sauce over each. Pass the grated Parmesan cheese and sprinkle, if desired.
• Mangia!

Steps:

• MELT BUTTER WITH OLIVE OIL IN LARGE HEAVY SKILLET OVER MEDIUM HEAT.
• ADD GARLIC AND SAUTE ABOUT 1 MIN.
• QUICKLY BLEND IN FLOUR WITH WIRE WHISK.
• GRADUALLY STIR IN REMAINING INGREDIENTS.
• COOK OVER MEDIUM LOW HEAT, STIRRING CONSTANTLY UNTIL SAUCE IS SLIGHTLY THICKENED.
• PLACE COOKED PASTA IN INDIVIDUAL SERVING DISHES.
• SPOON CLAM SAUCE OVER PASTA.
• SERVE.
• PASS GRATED PARMESAN CHEESE.

Steps:

• Position a rack in the lower third of oven; place a pizza stone on rack. Preheat oven to 500 degrees at least 30 minutes before cooking.
• Heat olive oil in a large pot over medium-high heat. Add onion, garlic, and bay leaf; cook, stirring, until vegetables are soft and fragrant. Add wine and cover pot; bring liquid to a boil. Add clams, cover, and cook, until clams have opened, about 5 minutes. Remove clams from pot and let cool. Remove clams from shells, discarding shells; set aside.
• Strain liquid into a medium saucepan; discard solids. Cook liquid over medium-high heat until reduced and thickened. Add cream and continue cooking until reduced and thickened. Remove from heat and let sauce cool.
• Divide dough into six equal pieces; shape one piece into a 10-inch-round on a pizza peel or the back of a baking sheet. Spoon just enough of the clam sauce over pizza to cover. Top pizza with 9 clams and sprinkle with pepper flakes.
• Carefully transfer pizza to pizza stone and bake until pizza is crisp and nicely browned. Sprinkle with chopped parsley and serve immediately; repeat process with remaining dough and toppings.

Steps:

• In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer., Transfer to a 1-1/2- or 2-qt. slow cooker. Stir in the clams, tomatoes, tomato paste, parsley, bay leaf, sugar, basil and thyme., Cover and cook on low until heated through, 3-4 hours. Discard bay leaf. If desired, sprinkle with additional parsley. Serve with linguine. Freeze option: Omit additional parsley. Cool before placing in a freezer container. Cover and freeze for up to 3 months. To use, thaw in the refrigerator overnight. Place in a large saucepan; heat through, stirring occasionally. Serve with linguine and, if desired, minced parsley.