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
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
This was at Smorgasburg (in the link above), remember we talked about it? 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.
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”
Milo + Olive intermittently has a clam pizza as a special, but I don’t see it listed right now.
Grá LA occasionally has it as a special: https://www.instagram.com/p/CENLg0BjhWY/
La Morra has run it as a special.
And they’re bringing it back:
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.
at least the clams didn’t come with the shells which some places, inexplicably, put on their pizzas!
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.
Think the idea is the clams give off their juices, which flavors the pizza.
But I agree with you. It’s a pain.
I’m good with the clam juices but why put the shell on the pizza? makes no sense to me
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
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.