Is it ok to use canned clams on pizza?


I made a clam pizza the other night using canned clams, but wasn't too happy with the result. The taste was ok, but the clams were a bit soggy. I've read mixed things about using canned clams on pizza.

The part I'm confused about is the texture. The folks that said it's a bad idea to use canned clams felt that way because the clams would end up being rubbery. Did I get a bad batch, or am I doing something wrong?

Also, what do most restaurants use? I can't imagine that most places use fresh clams just because of the time and money involved.

Barbara W.
posted about 3 years ago

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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

Tony Gemignani admin
posted about 3 years ago


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