Introduction
This is one of the few savory recipes that did not particularly stand out. The final product is certainly tasty, but not particularly unique nor quite worth the effort. Nonetheless this is a good chance to practice working with clams and fennel. The dough itself is fantastic and is a good reason alone to make this recipe.
Recipe Outline
| Recipe: Clam And Fennel Pizza With Gremolata | Special Equipment: Stand Mixer (optional) |
| Source: Dessert Person | Time: 4 Hours |
| Author: Claire Saffitz | Difficulty: 3/5 |
| Type: Dessert (Baking) | Score: ★★☆☆☆ |
Making The Flatbread Dough
Tip: The stand mixer can simplify this process significantly. Make sure to add flour though if the dough is still sticky near the end (it should be a bit sticky, but not so sticky it can’t be worked with).
Making The Clams
Tip 1: The clams should be bought fresh. Keep the clams open/uncovered enough so that they can breath at the store/market. Ask for them to be packed with ice.
Tip 2: Throw out any clams that are chipped or are open and won’t shut after being tapped. Store them in a single layer on a pan loosely covered with damp paper towels. They can be refrigerated in this state for about a day.
Tip 3: Let the clams sit in a bowl with 1 gallon of cold water and 1/3 cup of salt for at least 20 minutes and up to 2 hours. This will help remove sand. Afterwards scrub each clam and place in another bowl with the same setup and let sit for another 20 minutes before use. Be careful not to let the sandy water get back on the clams.
Tip 4: Watch for the pot boiling over with the clams.
Making The Toppings
Making The Pizza
Tip: The dough rises notably as it bakes, so it’s okay if your layer of dough is very thin.
Final Product
Key Takeaways
- Clams are a fun and interesting ingredient to work with, but perhaps not worth the effort/time.
- Final Score: 2/5 – This was a fine recipe, but nothing too special. It was good practice working with clams and fennel though.
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