Tinned Clam Pizza
Soon after I first peeled back the lid on these plump little brine bombs, I had visions of them broiled over a sweet, clammy, cream sauce, piled high on bubbly, oven baked dough. Thankfully, the folks behind Matiz España were just as excited for me to turn those dreams into this signature tinned clam pizza. The sauce bursts with flavor, but doesn’t overpower the clams and sweet richness of the cream makes way for briny finish which would also work beautifully over pasta. Make sure to put save some of it to dunk your crust!
1 ball pizza dough (enough to make 10-12 inch pie – I used Jim Lahey’s no-knead recipe which should be prepared the day before baking)
1 tin Matiz España cockles in brine
½ cup dry white wine
1/3 cup heavy whipping cream
1 tbs extra virgin olive oil
1 tbs unsalted butter
1 small shallot (minced)
5 small garlic cloves (minced)
¼ tsp white pepper (finely ground)
kosher salt (to taste)
1 tsp lemon zest (optional)
Maldon salt (optional)
Turn your oven to bake at 500 degrees and place a pizza stone on a rack 8 inches below top of oven. Preheat for at least thirty minutes.
Place a skillet over medium heat. As pan heats, crack open the clams and carefully drain the brine into a small bowl. Set aside. Once pan is hot, pour in olive oil to coat pan, add butter.
Add shallots, garlic, and white pepper, stirring to coat with and turn heat down to medium low, sautéing until translucent and soft.
Add white wine and simmer until reduced by 2/3rds. Pour in clam brine and repeat. Taste for seasoning and add more salt if desired. Reduce flame to low and slowly add cream, stirring or whisking gently to incorporate. Reduce until a sauce begins to form. Taste it. Try not to pass out in ecstasy. Remove from heat.
Gently stretch pizza dough into a 10-12 pie to the shape of your liking and transfer to a well-floured peel or rimless cookie sheet. Spread ¾ of the sauce on top (transfer remainder to small bowl for crusty dunks) and carefully spread the clams on top.
Bake for 7-9 minutes or until a dark crust begins to form where the pizza meets the stone. Remove from oven, add lemon zest and Maldon if desired, cut and enjoy!
Serves 1-2Matiz España
