Clam Pizza

Can anyone here suggest a pizzeria that makes a clam pie?

Like Frank Pepe’s?

Parallel Pizzeria in Dana Point I know far as hell lol maybe a staycation in OC?

There was a New Haven clam pie at Smorgasburg I forgot the name

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Hi @JeetKuneBao,

Sadly, URBN Pizza is in downhill alert. We had a terrible experience on our most recent visit.

Years ago, probably 10 years ago, I had one at Santino’s in Sherman Oaks. The “Neapolitan” square (not sure why they call it that) is the crust it came on.

If I remember they called it baby clam and garlic.

It scratched the itch.

I think Barone’s restaurant makes one. Doesn’t Village Pizzeria make one? Though I think you mentioned how much you hated the crust.

I’d love to find a great one here in L.A.

where did you go? I was just at URBN in Del Mar and it was top grade and had a great salad, too

that was the cousin of the SD owner of URBN…he made a few nice pies…the URBN in Del Mar had exquisite fennel sausage chunks, mozzarella & gorgonzola, an excellent sauce-just a hint of sweet…the crust cornicione was flat all around and it was cut up like a bar pie
but it was coal fired pizza heaven

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Hi @lapizzamaven,

This was at Smorgasburg (in the link above), remember we talked about it? :slight_smile: It used to be great early on, but this most recent visit it was really bad. Glad to hear the Del Mar location is good, thanks.

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indeed Chowseeker, we discussed it at Smorgasbord…I have no clue about their other 4 or5 locations but Del Mar was excellent other than my minor complaint about “the Lip”

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Milo + Olive intermittently has a clam pizza as a special, but I don’t see it listed right now.

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Grá LA occasionally has it as a special: https://www.instagram.com/p/CENLg0BjhWY/

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La Morra has run it as a special.

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And they’re bringing it back:

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I thought the clam pizza at Gra was just okay; I didn’t love the flavor combination. But I’d go back to Gra; nice patio, quality food.

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at least the clams didn’t come with the shells which some places, inexplicably, put on their pizzas!

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Barones in the valley does it. I happen to love their pizza. Second in LA historically to La Barbara’s in my opinion. I much prefer their sausage, but the clam is good and few other places offer it.

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Think the idea is the clams give off their juices, which flavors the pizza.

But I agree with you. It’s a pain.

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I’m good with the clam juices but why put the shell on the pizza? makes no sense to me

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I guess it’s just laziness or for show. Or maybe to reinforce the idea that you’re getting super freshed, not pre shucked clams.

Calcium supplement? ;-D

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A little more color on La Morra’s Clam Pie.

It’s La Morra x Found Oyster.

Potatoes, bacon, and clams met with leek, shallot, and garlic. Like clam chowder on a pie.

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