Little neck clams are roasted open-faced in the pizza oven with a bit of garlic butter, bacon, poblano and panko. The high heat of the pizza oven roasts the clams quickly. The melted garlic butter pools in the shell, complementing the briny flavor of the clams, while the crispy panko crumbs offer the perfect crunch. Each bite sized morsel is simply delicious!
- 3 thick slices of bacon
- 1 poblano chile
- 1 whole head of garlic
- Extra virgin olive oil
- Fine sea salt
- 1 heaping tablespoon fresh flat leaf parsley, chopped
- Freshly-grated zest of 1/2 lemon
- 2 tablespoons unsalted butter, brought to room temperature
- 1/4 cup panko bread crumbs
- 1/4 cup finely-grated pecorino romano cheese
- Rock salt or coarse sea salt
- 18 little neck clams
- Ridged cast iron grill pan for roasting the bacon
- Cast iron fajita skillets for roasting the poblano and garlic
- 10-inch cast iron skillet, or (even better) a lower-profile 10-inch pan
Preheat the Artisan Fire Pizza Oven with both burners on HIGH.
To cook the bacon in the pizza oven (you can cook the bacon using any other method you like), place the bacon slices flat on a cold cast iron grill pan. Place the pan in the oven, directly on the cooking deck, and cook for about 10 minutes. Rotate once or twice for even cooking. Remove when the bacon is done, but not yet crispy. Reserve.
Garlic and poblano chile roasting in the Artisan Fire Pizza Oven
Cut the top off of the whole head of garlic. Place in a cast iron pan with the cut side up. Drizzle olive oil over the top and season with salt.
Place the poblano on another pan, and put both pans into the pizza oven. Roast the poblano until blistered, about 15 minutes, turning once or twice. Transfer to a bowl and cover it with a plate to let the poblano steam as it cools. Roast the garlic until the cloves are soft, about 25 minutes, turning once or twice. Remove from the oven and allow it to cool.
Once the poblano has cooled, remove and discard the skin, then remove and discard the stem and seeds. Dice the chile and reserve.
Dice the bacon and reserve.
Squeeze the roasted garlic into a small bowl. Add the parsley, lemon zest, butter and a pinch of fine sea salt. Work together with a spoon and reserve.
In another small bowl, combine the panko and pecorino with 1 teaspoon of olive oil. Mix together thoroughly and reserve.
Place a thick layer of rock salt or coarse sea salt in the 10-inch cast iron pan to hold the clams
Open each clam and free the meat from the shell. Nestle the half with the clam meat into the salt. Discard the other half of the shell. Repeat with all of the clams.
Place a dab of garlic butter, a few pieces of poblano and a few pieces of bacon into each shell. Top them all with the bread crumb and cheese blend.
Transfer to the oven and roast until browned and bubbly, about 10 minutes. Rotate a few times along the way for even cooking.
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