Clam Pie, $12.00
Large, plump, fresh clams showcased on an elongated saltine-thin crust (with a doughy rim) which soaked up the juices but remained crispy. Lemon was absent, it would have been unnecessary and the mercenary execution made us reevaluate its use in other pizzas as a crutch.

Clams, Chilies & Parsley Pizza, $17.00
White wine and juices from the steamed clams were reduced to a glaze on a thin, Neapolitan crust with burnt bubbles. The absence of cheese was authentic and chili flakes and torn parsley were great foils for the briny clams.

Clam Pie, $26.00
The 14” signature pie is loaded with chopped top necks, providing the sea-saltiness of Spaghetti Vongole. The crust is excellent—thin and doughy but the clams are slightly chewy. The acid of a whole sliced lemon brightens the clams and powerful garlic flavors.

Pizza Piccolo Colo with Clams, Pecorino & Parsley, (small size only) $19.00
L’asso is known for their thin, crunchy crust. While it can be dry and under-seasoned, the clams are generously spread, big, tender and salty. The use of a whole sliced lemon works very well, but should be spritzed a slice at a time.

Vongole Pizza with Clams, Garlic & Mozzarella, $14.00
Smells and tastes just like Spaghetti Vongole. Cheese-layering is conscientious and garlic slices are pleasant complements to wet clams, in shell, atop the pizza. Shells are a little annoying to remove, but clams are generously (about 20) apportioned. One drawback to the great taste is a soggy crust.