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  • Serves 13 (7.2 lb)
Pizza with Fresh Clams, Garlic, Mozzarella, Romano, and Basil

Ingredients

  • 36 live littleneck or cherrystone clams (about 3 1/2 pounds) 36 live littleneck or cherrystone clams (about 3 1/2 pounds)
  • 6 ounces romano or parmesan cheese, coarsely grated 6 ounces romano or parmesan cheese, coarsely grated
  • 1 recipe New York-style Pizza Dough, or 2 pounds store-bought pizza dough 1 recipe New York-style Pizza Dough, or 2 pounds store-bought pizza dough
  • 1 pound fresh mozzarella, torn into rough chunks and drained 1 pound fresh mozzarella, torn into rough chunks and drained
  • 3 tablespoons extra-virgin olive oil 3 tablespoons extra-virgin olive oil
  • 1 lemon, cut into 6 wedges 1 lemon, cut into 6 wedges
  • 12 to 15 fresh basil leaves 12 to 15 fresh basil leaves
  • 4 cloves garlic, thinly sliced 4 cloves garlic, thinly sliced
  • 1 1/2 teaspoons chili flakes, preferably Aleppo 1 1/2 teaspoons chili flakes, preferably Aleppo

Nutritional values
Per serving (9 oz)

% Daily Values*
  • Total fat 20.5g 26%
  • Saturated fat 8.4g 42%
  • Protein 49.7g 99%
  • Salt 2,249mg 98%
  • Total carbs 48.2g 18%
  • Fiber, total dietary 2.4g 8%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on seriouseats.com
Pizza with Fresh Clams, Garlic, Mozzarella, Romano, and Basil on seriouseats.com
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