Littleneck Clams, Garlic, Oregano, Parmigiano-Reggiano, and Pecorino Romano

• 20 littleneck clams (about 1 pound)
• 1 garlic clove, chopped
• 2 tablespoons extra-virgin olive oil
• 1 round of Nancys Pizza Dough (page 126)
• 1 tablespoon extra-virgin olive oil
• Kosher salt
• 1 heaping tablespoon thinly sliced fresh Italian parsley leaves or whole fresh oregano leaves
• 1 teaspoon dried oregano (preferably Sicilian on the branch)
• Wedge of Parmigiano-Reggiano, for grating
• Wedge of pecorino romano, for grating
• 1/4 teaspoon red pepper flakes
• Finishing-quality extra-virgin olive oil, about 1 tablespoon

1. To prepare the clams, put them in a small saute pan or saucepan with 1 cup of water over high heat.
2. Cover the pan, reduce the heat to medium, and cook the clams until they steam open, 3 to 4 minutes.
3. Turn off the heat and remove the clams from the juice, discarding any clams that didnt open.
4. Discard the juice, shuck the clams, and discard the shells.
5. Drain the clams in a colander and let them sit in the colander to release excess liquid for about 5 minutes.
6. Transfer the clams to a small bowl.
7. Stir together the garlic and the oil.
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.
9. You can prepare the clams up to this point up to several hours in advance.
10. Transfer the clams to an airtight container and refrigerate until you are ready to use them.
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).
12. Brush the rim of the dough with the olive oil and season the entire surface with salt.
13. Add a pinch of the sliced parsley or oregano leaves to the bowl with the clams and stir to combine.
14. Spread the remaining tablespoon of the oil-garlic mixture over the pizza, leaving a 1-inch rim without any oil.
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.
16. Remove the pizza from the oven and cut it into quarters.
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.
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.
19. Verdicchio Dei Castelli di Jesi (The Marches)

littleneck clams, garlic, extravirgin olive oil, nancys, extravirgin olive oil, kosher salt, parsley, oregano, pecorino romano, red pepper, olive oil

Taken from www.epicurious.com/recipes/food/views/littleneck-clams-garlic-oregano-parmigiano-reggiano-and-pecorino-romano-393691 (may not work)