Littleneck Clam Pizza

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Littleneck Clam Pizza

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A seasonal pizza offering with CLAMS courtesy of Batanga Houston.


  • 1 sheet lavash(bread)
  • 8-10 Littleneck clams
  • 2 cloves  garlic, crushed, and roughly chopped
  • 2 TB  parsley
  • 1 small red onion, sliced
  • Pinch of saffron
  • 1 cup  mozzarella cheese
  • 2 TB  olive oil
  • 1  lemon
  • Salt and black pepper, to taste

Recipe Info

  1. On a small sheet pan, roast red onion slices in a little bit of olive oil, at 350 degrees, until soft. Remove from oven and set aside.
  2. In a saute pan, add one TB of olive oil, and saute garlic until very tender and aromatic, on low heat, about 8 minutes, then add parsley and saffron, and continue to saute on low for an additional minute. Reserve
  3. Rinse clams.



  1. Add mozzarella cheese on top of lavash. Add more cheese if it’s to your liking. Arrange red onion on top of the cheese. 
  2. Drop pieces of your garlic/parsley mixture scattered, over the pizza. Arrange clams next. 
  3. Bake at 350 until cheese is bubbly and clams have fully opened. Squirt a little lemon juice on top and you’re ready to eat. Add salt and pepper to your liking.

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