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White Clam Topping

3 cloves garlic, finely minced
3 tablespoons olive oil
12 littleneck clams, shucked and minced
1 teaspoon dried oregano
2 tablespoons grated Parmesan cheese


While the pizza dough rises, steep the garlic in the oil. When the dough has been placed on the baker's peel, brush it with the garlic-and-oil mixture, leaving a half-inch border. Spread the clams over the pie. Top it with the oregano and Parmesan cheese, and bake as directed.

Source: cooking.nytimes.com