snapshot: spicy clam and garlic pizza

the first time i had

clam pizza, i was in high school

and for a reason

that escapes me,

i went with my family to lunch

(on a weekday, i think...

i know that i was wearing shorts,

so it must have been summer. and,

i also remember that a few minutes

after we returned home,

my (older!) (ok, 1 1/2 years older)

ex-boyfriend from summer camp

(who was already an ex-boyfriend

and lived an hour away),

pulled up unexpectedly in his car (his car!)

and i could not decide if i wanted

to run away or skip in his direction.

and, i remember wishing that

i didn't just eat clam pizza).

the circumstances

are somewhat foggy

but that pizza is not:

a bit doughy, but still crisp

on the bottom and the edges,

it was clam-heavy,

slightly spicy and full of garlic.

it was so good, that i can taste

it right now.

the restaurant is long gone,

but thankfully, several years

ago, when i wasn't thinking

about the pizza, i came across a recipe

on epicurious* and knew that i had to

make it. clam pizza is in the rotation,

which in this house means that i make

it about once a year, and never regret it.

and, like all my favorites, at this point,

i don't measure a thing. instead,

using floured hands, i stretch out out dough

(my favorite recipe**, or if i'm in a pinch,

prepared fresh dough), to fit as squarely

as possible in a rectangular rimmed baking

sheet that i've coated with cooking spray

or a mist of olive oil.

once the flat dough

has been covered with a towel

and given a 20-minute rest,

i sprinkle it with

6 large cloves chopped garlic,

and press lightly to adhere.

next, i top with

2 cans chopped clams, drained well,

a handful or two of grated parm,

a healthy sprinkling of red pepper flakes

and a couple drizzles of olive oil.

sometimes i add oregano.

then, i pop the pan into a 425˚f oven,

for 12-16 minutes,

or until the bottom is golden brown.

i pull out the garlicky pie,

transfer it to a cutting board and

cut into squares.

every time, it reminds me of my

first clam pizza. and summer.

and when i still wore

shorts. but, usually, not

what's-his-name.

*original recipe here.

**for this pizza, i leave out the rosemary in the dough.