Clam Pizza Recipe: How to Make New Haven–Style Pizza

For the pizza dough:

• ½ teaspoon active dry yeast
• ¾ cup warm water
• 2 cups all-purpose flour
• ½ teaspoon kosher salt
• 3 tablespoons extra-virgin olive oil

For the steamed clams:

• 2 dozen fresh littleneck clams
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 shallot, minced
• ¼ cup white wine
• ¼ cup clam juice

For the pizza assembly:

• ¼ cup extra-virgin olive oil
• 8 ounces low-moisture mozzarella cheese, shredded
• 1 ounce Parmesan cheese, grated
• 1 ounce Pecorino Romano cheese, grated
• 1 teaspoon dried oregano
• Red pepper flakes, to garnish (optional)
• Fresh parsley, chopped, to garnish (optional)
• Dressed arugula, to garnish (optional)

Note: The total time does not include 1 hour and 20 minutes of inactive time.

Make the pizza dough:

1. 1

   In a small bowl, dissolve the yeast in the warm water. Let the yeast bloom until foamy, about 5 minutes.

2. 2

   In a large mixing bowl, combine the all-purpose flour and kosher salt.

3. 3

   Pour the yeast mixture and olive oil into the flour.

4. 4

   Use a fork to mix the wet and dry ingredients until a shaggy dough forms.

5. 5

   Turn the dough out onto a lightly floured surface and knead the dough for 5 minutes.

6. 6

   Transfer the dough to a lightly oiled bowl. Cover the bowl with plastic wrap, and let the dough rest at room temperature for 1 hour, or refrigerate it for up to 3 days.

Clean and steam the clams:

1. 1

   Place the clams in a colander and rinse them with cold water.

2. 2

   Use a stiff scrubbing brush over the entire surface of each clam.

3. 3

   Place the scrubbed clams in a large bowl of cold, salted water and let the clams sit for 20 minutes. The water will become murky as the clam expels any bits of sand left inside its shell. Any bits of dirt and debris will sink to the bottom of the bowl during soaking.

4. 4

   Lift the clams out by hand, with a slotted spoon, or with a strainer to avoid coating the outside of the shells.

5. 5

   In a large skillet or sauté pan over medium heat, warm the olive oil until shimmering.

6. 6

   Sauté the minced garlic and shallot for 5 minutes.

7. 7

   Add the white wine and clam juice to the sauté pan, followed by the clams.

8. 8

   Cover the pan with a lid and steam, shaking the pan occasionally until all the clams have opened, about 7 minutes. Discard any clams that are still closed.

9. 9

   Remove the remaining clams from the pan, reserving the liquid, garlic, and shallots.

10. 10

    Remove the clam meat from the shells and chop the clam meat into small pieces if needed.

11. 11

    In a small bowl, combine the chopped clams and the steaming liquid, including the garlic and shallots. Cover and refrigerate the clam mixture until ready to use.

Shape, top, and bake the pizza:

1. 1

   Preheat the oven to 400 degrees Fahrenheit with a pizza stone on the middle rack.

2. 2

   Turn the pizza dough out onto a lightly floured surface.

3. 3

   Using your fingertips, work the dough outward into a freeform circle.

4. 4

   Transfer the pizza crust to the pizza stone and bake it for 7 minutes.

5. 5

   After 7 minutes, remove the pizza stone from the oven.

6. 6

   Brush the crust with a ¼ cup of olive oil.

7. 7

   Top the pizza with shredded mozzarella, grated Parmesan, grated Pecorino, and the clam mixture.

8. 8

   Bake the pizza until the crust is crispy and the cheese melts and turns golden brown, about 20 minutes.

9. 9

   Garnish the pizza with red pepper flakes, fresh chopped parsley, or dressed arugula.

10. 10

    Cut the pizza into equal-sized pieces and serve hot.

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