Grill & smoke
Grilled Clam Flatbread
Charred crust, white sauce, briny topping
- 25 min
- Medium
- Serves 2–3
Ingredients
- 8 razor clams, chopped
- Store-bought pizza dough or flatbreads
- Olive oil, 3 garlic cloves, 1/2 cup cream
- Mozzarella, pecorino
- Chili flakes, parsley, lemon
Method
- Reduce cream with garlic 3 minutes to a quick white sauce.
- Grill one side of the stretched dough until marked; flip.
- Sauce, cheese and clams onto the grilled side; lid down 3–4 minutes.
- Crust crisp, cheese melted, clams just cooked.
- Chili, parsley, lemon zest to finish.
Tip. This is the famous New Haven white clam pie, gone camping.
Start with how to clean a razor clam if your clams are still in the shell. Washington's daily limit is the first 15 you dig, so most recipes here are sized for one limit or less.
Dig them first.
DigTide tells you the minute a dig is approved, then shows the window to be on the sand.