Is it ok to use canned clams on pizza?

Depending on where you are across the US really determines who is using fresh or canned clams. I have seen both all over. I like a combination of both. For canned clams you really have to search for a good brand. I have tried several bad ones that are too fishy or rubbery. Try adding them on after the bake or half way so you don't bake them too long. That could be a problem. Fresh clams are amazing and if you buy them already shucked that would be great. I did in New England when I was working and they were great. I did a little of both in the book. Opening them in white wine and garlic is my favorite