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1
To prepare the clams, put them in a small saute pan or saucepan with 1 cup of water over high heat.
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2
Cover the pan, reduce the heat to medium, and cook the clams until they steam open, 3 to 4 minutes.
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3
Turn off the heat and remove the clams from the juice, discarding any clams that didnt open.
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4
Discard the juice, shuck the clams, and discard the shells.
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5
Drain the clams in a colander and let them sit in the colander to release excess liquid for about 5 minutes.
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6
Transfer the clams to a small bowl.
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7
Stir together the garlic and the oil.
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8
Add half of the oil-garlic mixture to the clams, reserving the remaining mixture to dress the pizza, and stir to coat the clams with the seasonings.
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9
You can prepare the clams up to this point up to several hours in advance.
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10
Transfer the clams to an airtight container and refrigerate until you are ready to use them.
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11
To make the pizza, prepare and stretch the dough and preheat the oven according to the instructions given in Nancys Scuola di Pizza (page 128).
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12
Brush the rim of the dough with the olive oil and season the entire surface with salt.
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13
Add a pinch of the sliced parsley or oregano leaves to the bowl with the clams and stir to combine.
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14
Spread the remaining tablespoon of the oil-garlic mixture over the pizza, leaving a 1-inch rim without any oil.
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15
Scatter the clams over the pizza, slide the pizza into the oven, and bake until the crust is golden brown, 8 to 12 minutes.
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16
Remove the pizza from the oven and cut it into quarters.
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17
Sprinkle the dried oregano over the pizza, and use a microplane or another fine grater to grate a light layer of Parmigiano- Reggiano and another of pecorino romano over the surface.
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18
Sprinkle the red pepper flakes and the remaining parsley or oregano leaves over the pizza, drizzle with the finishing-quality olive oil, and serve.
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19
Verdicchio Dei Castelli di Jesi (The Marches)
