Clam Pizza and Real Caesar Salad

This meal is not for those who dislike garlic... if there are such people... and if you are one of them, I'm afraid we can't be friends anymore.

Clam Pizza
Clams are fabulous; pizza is amazing... put them together and you get a garlicy, creamy, seafood sensation. Eat it... love it.

One Recipe Pizza Dough (omit the basil)

For the Sauce:
2 tbs butter
2 tbs flour
1 cup milk
2 cloves garlic, minced
salt and pepper to taste

Melt butter and whisk in flour over medium high. Turn to medium heat and slowly whisk in milk and allow to thicken. Add more milk to thin if necessary. Stir in garlic, salt, and pepper. Pour desired amount over pressed out dough.

For the pizza:
1 to 1 1/2 c shredded mozzarella cheese
1/2 an onion, finely chopped
1 15 oz can clams, drained and chopped
4 cloves garlic, minced
A handful of basil, chopped
1/2 c shredded Parmesan

Preheat an oven to 350. Top dough with some of the garlic sauce and sprinkle with cheese. Top with onion and put in the oven for about 20 minutes. Remove pizza from oven and top with clams, garlic, basil, and Parmesan. Bake for 10 minutes or until the cheese is browned and crust is crispy.

Real Caesar Salad
I modified this recipe from a recipe out of The Harvey House Cookbook. If you aren't a train fanatic or live near a major rail stop (my little boy is the former, we both are the latter) you probably have no idea what the Harvey Houses were. Here is a special little history lesson for you: Frederick Harvey, founder of the Harvey House, was basically the father of national chain restaurants. He founded the restaurants and hotels all over the country at rail line stops to feed and give travelers a place to rest. So next time you hit up The Cheesecake Factory for a salad bigger than your toddler or settle in for a monstrous burger at Chili's, thank Freddy H for pioneering the wonder that is chain restaurants.

1 Egg
1/4 tsp dry mustard
1/2 tsp salt
1/4 tsp pepper
1 tbs anchovy paste or about 4 fillets, finely chopped or mashed
1/2 a lemon, juiced
1/2 c Parmesan
1/2 tsp Worcestershire
4 tbs Olive oil

In a food processor or blender, combine all ingredients except oil. Drizzle in oil and blend until thickened and creamy.

Serve with torn romaine, croutons, and more Parmesan.