An unexpected pizza topped with Stimpson surf clams sautéed with colourful vegetables, on a base of chili sauce and melting mozzarella. A creative, crowd-pleasing way to introduce the family to seafood.
Prep time
20 min
Cook time
15 min
Servings
One 12-inch (30 cm) pizza
Difficulty
Medium
Add the surf clams only in the last few minutes, so the oven heat does not dry them out.
Preheat the oven to 375 °F (190 °C).
Heat the oil in a pan over high heat. Add all the vegetables and cook them.
Add the Stimpson surf clams and season well. Set aside.
Spread the chili sauce over the pizza dough. Top with the mozzarella.
Bake for 12 to 15 minutes.
About 2 minutes before the end of baking, top the pizza with the vegetable mixture and the Stimpson surf clams. Finish baking and serve.
Whelks, Stimpson surf clams and all our fresh products are waiting for you at 152, rue Saint-Marcellin Ouest, Les Escoumins.
The emblematic chowder of the Côte-Nord, made with Stimpson surf clams harvested in the cold waters of the St. Lawrence, tender potatoes and creamy whole milk. A comforting bowl that tells the maritime story of Les Escoumins.
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