Clam Pizza

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  • 1/8 cup extra virgin olive oil, plus additional for garnish
  • 8 shallots, sliced thin
  • 2 cups dry white wine
  • 6 pounds Countneck clams, purged
  • 1 1/2 cups heavy cream
  • 1 cup shredded Bleu Mont Dairy Bandaged Cheddar Cheese
  • 1/2 teaspoon TABASCO® brand Original Red Sauce
  • 2 (10-inch) pizza crusts, grilled
  • 1/2 cup chopped parsley
  • 1 teaspoon sea salt


Place a large pot over medium heat. Add olive oil and shallots and sweat until soft. Add white wine and simmer until reduced by half. Add clams and cover pot; cook until clams open. Using a slotted spoon, transfer clams to a large bowl. Allow to cool, reserving all cooking liquid. Pluck clam meats from their shells, reserving juice and setting clam meats aside. Add collected clam juice back into pot with cooking liquid and discard shells.

Continue simmering liquid until reduced to a syrupy consistency; pour through a fine mesh sieve and return to pot. Add cream and reduce by half. Whisk in Cheddar cheese, followed by TABASCO® Sauce.

Top each pizza crust with clam sauce, and scatter clam meats over the whole surface. Cook in broiler on high about 1-3 minutes, until top just begins to brown. Sprinkle with parsley, additional olive oil and sea salt. Cut each pizza into 8 slices and serve hot.

Makes 8 servings.

Created by Chef Jamie Malone

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