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2–4
Easy
Published 2024
Fresh clams will undoubtedly produce the best results for this pizza, but in a pinch, you can use canned or frozen ones. Look for whole-belly clams, rather than prechopped clams, which can turn chewy when cooked.
In a large saucepan over medium heat, warm the oil. Add the shallot and cook, stirring occasionally, until softened, about 3 minutes. Add the garlic and cook, stirring, for 1 minute. Add the clams and stir to coat.
Add the wine and butter and stir until the butter melts, about 2 minutes. Reduce the heat to low, cover, and cook until the clams have opened, 10–12 minutes. Using a slotted