Clam Pizza

Yes, clams on pizza.  It’s salty, cheesy, and delicious.  Don’t doubt me now, people, just try it!

Nothing more to say other than: YUM.

From Cinnamon Freud
For the Crust:
1 package active yeast
1/2 cup water, at 110°F
1/4 teaspoon granulated sugar
1 1/2 cups all purpose flour
1/2 teaspoon salt
For the Tartar Sauce:
2 tablespoon mayonnaise
2 tablespoons Greek yogurt
1/4 teaspoon Dijon mustard
1 sweet pickle, chopped
1 tablespoon minced shallot
Salt and pepper
For the Pizza:
6 ounces canned clams, drained
2-3 ounces Fontina cheese, sliced
1/4 cup chopped sweet onion
Garlic  powder
2 scallions, chopped
For the Crust:
Preheat oven to 475°F.

In in small bowl, dissolve yeast in water with granulated sugar.  Let sit about 10 minutes, until foamy.  In a large bowl, combine flour and salt.  Pour dissolved yeast over flour.  Stir together with a wooden spoon until a soft dough forms.

On a lightly floured surface, knead dough for about 10 minutes.  Let sit in a warm place and rise for at least 1 hour.
For the Tartar Sauce:
In a bowl, combine mayonaise, yogurt, mustard, pickel, and shallot.  Season with salt and pepper and stir together.  Let chill for at least 30 minutes (great to have sit while the pizza dough is rising).For the pizza:
Prepare your pizza stone or baking sheet.  Roll dough out to desired consistency. Spread tartar sauce over the base of your pizza, leaving a border for the crust.  Top with clams, cheese, and sweet onion.  Season with garlic powder and salt and pepper.  Bake for 10-15 minutes, until crust is golden brown and cheese is melted.  Top with scallions.

Serves 2-3.

Linguine with Clams

I do spend a lot of time trying to think up new ideas for dinner.  I am a huge fan of strange combinations that don’t seem like they would work together but magically do somehow.  This involves eating a lot of combinations that don’t work to come up with the rare magical one.
However, some nights I just want a classic (and it’s much easier on my palate and my overworked brain).  Linguine with clams is a dish that deserves the title of classic.  There is something great about tender pasta with a little butter, garlic, and clams.  Simple and delicious.  Dinner can easily be on the plate in less than 30 minutes.
Now after this traditional use for clams, look out for my nontraditional way of how I used up the rest of my extra clams soon…
From Cinnamon Freud

4 ounces linguine
1/2 teaspoon olive oil
4 cloves garlic, minced
1/4 teaspoon anchovy paste
6 ounces canned clams with juice
1/2 teaspoon dried thyme
2 tablespoons butter


Cook linguine until al dente, according to instructions.  Drain and set aside.

Heat a medium saucepan over medium heat.  Add olive oil, then garlic.  Cook until golden brown and fragrant, about 1-2 minutes.  Add anchovy paste, clams, and thyme.  Bring to a simmer and let cook for 10 minutes.  Add linguine and toss.  Add butter and let cook for 2-3 minutes.  Serve warm.

Serves 2.