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Clam, Chard, and Bacon Pizza

Clam, Chard, and Bacon Pizza


  • All-purpose flour (for dusting)
  • 1 1-pound store-bought pizza dough
  • 1 10-ounce can whole baby clams
  • 2 slices thick-cut bacon (2 ounces), cut into 1'-wide pieces
  • 3 garlic cloves, thinly sliced
  • 2 tablespoons minced shallot
  • 1 1-pound bunch Swiss chard, center stalks removed, leaves torn
  • Kosher salt and freshly ground black pepper
  • 1 tablespoon unsalted butter, cut into 1/2' cubes
  • 1 tablespoon white wine vinegar
  • 1/2 teaspoon yellow cornmeal
  • 1 tablespoon good-quality extra-virgin olive oil
  • 1/2 cup finely grated Parmesan

Recipe Preparation

  • Preheat oven to 500°. Fill a large bowl with boiling water. Place a baking sheet over; dust with flour. Place dough on baking sheet; cover loosely with plastic wrap and let sit for 10 minutes to soften. Flip dough; cover and let sit 10 minutes longer.

  • Meanwhile, drain clams, reserving liquid. Cook bacon in a 12" cast-iron skillet over medium heat, stirring occasionally, until lightly browned, 4–5 minutes. Transfer bacon to a paper towel-lined plate. Add garlic and shallot to drippings in skillet and cook, stirring occasionally, until softened, about 2 minutes. Stir in chard and 1/2 cup reserved clam liquid and cook, stirring, until chard is just wilted, about 2 minutes. Season to taste with salt and pepper. Stir in butter, vinegar, and as many clams as you'd like. Transfer mixture to a medium bowl.

  • Wipe out skillet and heat over medium-high heat until very hot. Roll out dough on a lightly floured surface to a 12" round. Sprinkle skillet with cornmeal and transfer dough to skillet. Brush top of dough with oil. Cook, shaking pan occasionally and turning pan to avoid hot spots, until bottom of dough is golden and crispy, 6–8 minutes.

  • Spread chard mixture over dough. Bake until crust is golden and cooked through, 6–8 minutes. Scatter bacon and cheese over; cook just until cheese is melted, 2–3 minutes longer.

Recipe by The Bon Appétit Test Kitchen,

Nutritional Content

6 servings, 1 serving contains: Calories (kcal) 348.8 %Calories from Fat 28.8 Fat (g) 11.2 Saturated Fat (g) 4.0 Cholesterol (mg) 34.0 Carbohydrates (g) 41.3 Dietary Fiber (g) 2.0 Total Sugars (g) 5.3 Net Carbs (g) 39.3 Protein (g) 21.2 Sodium (mg) 924.0Reviews Section

The Wharf Pizza

8 to 12 hours before you make pizza, stir together starter, water, and oil. Add flour and salt and mix until the flour is completely hydrated. Remove dough and clean the bowl. Lightly oil bowl and return dough, rolling to coat dough with oil. Cover with plastic and proof at room temperature until doubled in size. Preheat oven to 550°F or as high as it will go. Place pizza stone on middle rack and heat for 30-45 minutes. Remove dough from bowl and divide in half. Shape each half into a ball, cover and let sit 20 minutes. When both halves have risen again slightly, stretch one piece into a circle, making sure to leave a puffy lip. Transfer disc to a cornmeal-dusted peel and work out further until desired thickness is achieved.

To prepare Clam Sauce, heat oil and bacon in a large pan over medium-low heat. Render fat from bacon remove crisped bacon and reserve for pizza topping. Add onions and garlic to the drippings in pan cook on low, stirring often, until onions are softened. Add wine, salt and pepper, and bring to a simmer. Add clams and cook until they open. Remove clams. Allow to cool, pick out meat, and chop. Continue to simmer the wine mixture until it is reduced into a thick glaze, about 10 minutes. Stir in cream and butter, simmering and stirring until it is reduced by half, about 10 minutes more. Stir in the chopped clam meat and crème fraîche remove from heat.

To assemble pizza, spoon half of Clam Sauce over stretched dough round. Sprinkle with half of grated mozzarella cheese. Arrange half of sliced potatoes over cheese and sprinkle with pepper flakes and thyme leaves. Drizzle with olive oil and dot with half of torn mozzarella. Sprinkle whole pizza with half of bacon. Bake in preheated oven until desired doneness. Remove from oven and sprinkle with chopped parsley before serving.

Grand Prize Winner, Real California Category Winner – 2020 Real California Pizza Contest

Pizza with the taste of New England clam chowder

Grilled white pizza with cockles, lemon and kale brings the taste of New England clam chowder to the dinner table.

Fresh shellfish is one of the hallmarks of a good summer vacation, and it is best eaten barefoot with a sea breeze and chilled rose. But life is not always a beach and we are, regrettably, not always on vacation. Luckily, with a few staycation-ready recipes stored away, you can easily transport yourself and all of your friends to the shores of Cape Cod.

This Grilled White Pizza with Cockles, Lemon and Kale, with a rich creamy sauce reminiscent of New England clam chowder, is a refreshing change of pace from a summer full of hamburgers and grilled vegetables. Bright lemon zest pops against the season's sweetest clams, while lightly charred pizza dough offers a crunchy smokiness that no oyster cracker would dare to challenge.

Culinary Institute of America chef Scott Swartz says that grilling pizza, especially this one, is great for summertime parties, because each component can be made ahead.

He suggests, "Grill one side of the pizza dough, then remove it, cooked-side up, to a lightly oiled tray. Put your toppings on the cooked side and then, just before serving, return to the grill, cover, and let the dough crisp and the toppings warm through. This way, the dough can be grilled way ahead of time and quickly finished when ready to eat."

Though the flavors of this pizza are rich and bold, there's still leaves plenty of room for personalization. Add familiar chowder ingredients like bacon or sweet summer corn for an ode to the classic. Or try roasted poblanos, caramelized fennel, or spicy chorizo for something new and exciting.

And if this feels a little heavy on the summer bod, you can make the sauce without the cream. Since you'll still need it to be saucy, we would add a bit more wine and a little squeeze of lemon juice. Remember, though, that the whole thing is topped with kale, which basically makes it a salad, right?

Speaking of kale, we like it here because it's a mild green with a texture that holds up well to cooking. If it's not for you, you can use spinach (just skip the pre-cooking step), Swiss chard, or even flavorful mustard greens. This would also be equally delicious with blanched asparagus, thinly sliced broccoli, or even shaved cabbage.

Cockles are a nice choice for this pizza, since they are small and tender, but fresh and local should take precedence. Choose whatever clam variety is of the best quality where you are, and make sure to keep them nice and cold while you prepare the other ingredients.

Most store-bought clams should be relatively clean and free of sand, but you'll want to be extra sure, since in most coastal regions, serving gritty clams is punishable by a fine of one case of cold beer. Refrigerate your clams in a bowl of salted water for at least a few hours for peace of mind. Discard any clams with broken or damaged shells, or any open clams that do not close when gently tapped.

This pizza makes enough a family dinner, with a nice summer salad on the side. The recipe can easily be doubled or even tripled for a party, and the dough can be shaped into rectangles for easy appetizer portions, or even into small individual rounds_whatever floats your boat. It's still summer, so you can do what you want. Save the rules for September.

Grilled white pizza with cockles, lemon and kale


3 cups torn kale leaves, from about bunch

2 tablespoons extra virgin olive oil

4 cloves garlic, thinly sliced

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1 pound, 8 ounces of cockles, little necks, or other small, seasonal clam, rinsed and soaked, if needed

2 teaspoons cornstarch, mixed with 1 tablespoon water, to make a slurry

1/4 cup grated Parmesan cheese

1/4 teaspoon freshly ground black pepper

1 pound pizza dough, thawed if frozen

1/2 teaspoon crushed red chili flakes

1 teaspoon lemon zest (see note)

In a large bowl, prepare an ice water bath and set aside. Bring a medium pot of water to a boil over high heat. Add the kale and cook until wilted, about 3 minutes. Use tongs or a large slotted spoon to transfer the kale to the ice water bath to cool. Drain and set aside.

Heat the olive oil in a large lidded saucepan or pot over medium heat. Add the garlic and shallot and cook, stirring constantly, until translucent, about 4 minutes. Add the wine, cream, and clams, and stir to coat. Cover and cook until the clamshells have opened, about 4 minutes. Remove from the heat and use a slotted spoon or tongs to transfer clams to a bowl.

Return the pan to low heat and bring the cooking liquid to a simmer. Add the cornstarch slurry, mixing constantly to incorporate. Return to a simmer and add the cheese and pepper. Simmer, stirring constantly, until the cheese has melted and the sauce has thickened, about 3 minutes. Transfer to a bowl, straining through a mesh sieve if desired, and set aside to cool.

Meanwhile, remove the clam meat from the shells and roughly chop (leave some clams in the shell for garnish, if you like). Discard shells.

To make the pizza, prepare a grill for medium-heat cooking. Roll or stretch the pizza dough into a 14-inch round. Lightly brush one side with about half of the canola oil, then place oil-side down on the grill. Cook, covered, until the dough is browned and crisp on the bottom, 2 to 3 minutes.

Carefully transfer the dough, cooked-side down, onto a large baking sheet. Brush the top with the remaining canola oil, then flip. Spread the cooked side with a thin layer of cream sauce (you may not use it all), leaving a 2-inch border around the edge of the dough. Top with chopped clams, kale, and chili flakes and cook until crisp and golden brown and toppings are warmed through, 2 to 3 minutes. Sprinkle with lemon zest, then slice and serve with lemon wedges.

Chef's note: For a sweet and savory variation, use chopped candied lemon peel in place of fresh zest. It can be found in most specialty markets.

Nutrition information per serving: 570 calories 250 calories from fat 28 g fat (9 g saturated 0 g trans fats) 49 mg cholesterol 465 mg sodium 59 g carbohydrate 2 g fiber 5 g sugar 25 g protein.

22 Homemade Pizzas That Will Make You Want to Skip Delivery

From classic Margherita to Greek-style, these recipes have pizza night covered!

Ciabatta is the new pizza dough, didn't you know?

Bake homemade pizza in a cast-iron skillet for irresistibly crispy crust.

These crispy flatbreads achieve the perfect combo of salty, tangy and sweet in every bite.

A quick and easy pie recipe with a bacony twist.

Mushroom fans will love this oven-roasted mix of morel, hen-of-the-woods, chanterelle, and button mushrooms spread on a classic Thin Crust and topped off with Taleggio cheese melted to creamy perfection. Our Whole Wheat or Thick Crust doughs can also be substituted as alternatives.

You won't miss the carby crust.

This easy recipe will make a snow day even more fun for the kids.

Make the crust from scratch with our Homemade Pizza Dough. For the salad, toss arugula and halved grape tomatoes with olive oil and red wine vinegar season with salt and pepper. Wait until just before serving to add the salad, and garnish with grated provolone, grated parmesan, and dollops of Homemade Ricotta.

With a quarter to please everyone, this rectangular pie features roasted celery, Italian sausage, parsley, and Parma ham&mdasheach in its own zone! And the options aren't limited to toppings our Thin Crust, Whole Wheat, and Thick Crust doughs all work equally well here.

Skip delivery and get the whole family cooking together with this simple classic.

This ultimate vegetarian pie shines a spotlight on cauliflower, contrasting its soft, nutty flavor with the crispness of breadcrumbs and our Thin Crust.

Build both pies from scratch with our Homemade Pizza Dough as a base.

Clam and Pesto: Thaw and chop frozen clams. Toss with lemon juice and zest, plus olive oil and chopped parsley and oregano. Also top with Fresh Herb Pesto and grated pecorino romano.

Bacon and Leek: Cook bacon until crisp. Using bacon fat, sauté thinly sliced leeks until softened. Add lemon juice to leeks and season with salt and pepper. Also top with Roasted Tomato Sauce and grated fontina cheese.

"Sweet potatoes add welcome texture to pizza&mdashand they're delicious with tomato sauce," say Cristeta Comerford and Sam Kass, executive chef and assistant chef of the White House.

A sprinkle of chopped fresh chile peppers adds subtle heat to the combination of Swiss chard, leeks, chicken, and feta in this homage to the Mediterranean kitchen.

Helpful Hint: Invest in a ceramic pizza stone for extra-crispy, restaurant-style crust. ($13.89 for a 13-inch stone

Start with our Homemade Pizza Dough. For the topping, toss grape tomatoes with olive oil and kosher salt. Transfer to a parchment-lined baking sheet and roast in a preheated 400°F oven until tomatoes begin to caramelize and split, about 30 minutes. Garnish with hand-torn mozzarella and fresh basil.

Salad atop pizza? In fact, a mix of lightly dressed fresh greens piled high on a Whole Wheat Crust makes for a complete&mdashand balanced&mdashmeal.

Clam Chowder

Rinse clams thoroughly, trim and place in a pot covered with about 200 ml (approximately 7 ounces), cook 4-5 minutes over high heat until clams have opened. Here shake the pot several times. Throw away any unopened shells. Pour clams through a fine sieve. Loosen meat from clams shells.

Scrub potatoes thoroughly, peel and cook in a pot of boiling salted water until knife-tender, about 15 minutes.

Peel onion and chop finely. Cut bacon into thin strips. Saute both sauté in hot butter, sprinkle with flour and fry again while lightly stirring. Add milk, stir, boil, reduce heat and simmer for about 5 minutes. Add clams and about 200 ml (approximately 7 ounces) of water. Drain potatoes and mash well with a fork. Add potatoes to the soup and stir, briefly heat cream and mix into the soup and season with salt, pepper and parsley. If necessary add water to reach desired consistency.

Serve clam chowder distributed to soup bowls and drizzled with chili oil.

Quick and Easy Clam Chowder

Back in the fall I went on a girls trip with my twin sister and two other friends. We went to Newport, RI and had such a great time touring the mansions, shopping, and eating a lot of wonderful seafood.

I knew that I was going to have a lot of seafood while on this trip and I did. I had crab cakes, clam chowder (twice), shrimp, and steak/shrimp. By the time we left the temperature had dropped to 39° and I was wanting more of the clam chowder and couldn’t wait for some cool or even colder weather here in Texas so I could make a pot of this Clam Chowder. I’ve said before that here in Texas you can’t wait for cold weather to have soup, you just have to make it when you’re in the mood.

My sister and I have been making this quick and easy chowder for years. Supposedly it is a recipe from a restaurant up in St. Louis that we went to back in the 70’s that looked like Noah’s Arc.

The recipe calls for a lot of canned soups but we have tweaked it and use “fat-free” or “healthy request” soups for any of the ones we can find, added some extra clams and some bottled clam juice.

You can have all these ingredients on hand for a last minute dinner.

Just open everything up and start mixing. In no time you will have a delicious bowl of chowder.

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