Clam Pizza

Salty, garlicky, and beautifully crisp, Clam Pizza is a coastal classic that deserves more love. It’s the kind of dish that makes you feel like you’re sitting in a seaside pizzeria, sea breeze in the air and a cold drink in hand. The briny bite of chopped clams, paired with bubbling cheese, olive oil, and golden garlic, all on top of a chewy, charred crust—it’s bold, savory, and completely addictive. If you’ve never tried a white clam pizza before, get ready for something special.

Behind the Recipe

This recipe is inspired by the iconic New Haven-style clam pie that has a loyal following for good reason. The first time I made it at home, I was amazed at how simple ingredients created such complex flavor. It’s a great way to bring a little East Coast flavor into your own kitchen, even if you’re landlocked. And it’s a fun way to shake up pizza night without needing red sauce.

Recipe Origin or Trivia

Clam pizza is most famously associated with Frank Pepe Pizzeria Napoletana in New Haven, Connecticut, where it became a local legend. Known as “apizza” in the region, this style of pizza features a chewy, coal-fired crust and often skips tomato sauce. The white clam pie version is topped with freshly shucked clams, garlic, olive oil, and sometimes a sprinkle of cheese or herbs. It’s a nod to the Italian-American seafood traditions that have long thrived along the New England coast.

Why You’ll Love Clam Pizza

There’s something unexpectedly wonderful about seafood on pizza—especially when it’s done right.

Versatile: Works as a starter, snack, or full-on dinner.

Budget-Friendly: Uses canned clams and pantry staples.

Quick and Easy: Simple prep, fast bake, and minimal cleanup.

Customizable: Add herbs, lemon zest, or hot chili oil.

Crowd-Pleasing: A conversation starter that gets rave reviews.

Make-Ahead Friendly: Prep dough and topping ahead for quick assembly.

Great for Leftovers: Reheats beautifully and keeps its flavor.

Chef’s Pro Tips for Perfect Results

Want to master the clam pizza game? Here’s how to make yours shine:

• Use high-quality canned clams and drain them well to avoid sogginess.
• Pre-bake your crust for a few minutes if using a thicker dough to ensure crispness.
• Brush garlic-infused olive oil over the crust before adding toppings.
• Bake at high heat to get that golden, bubbly top and chewy bottom.
• Finish with a drizzle of lemon juice or chili oil for an extra flavor kick.

Kitchen Tools You’ll Need

You don’t need fancy tools—just these basics for pizzeria-style results:

Pizza Stone or Sheet Pan: Helps get a crispy bottom.

Mixing Bowl: For tossing your clams with oil and seasoning.

Pastry Brush: To spread garlic oil evenly over the dough.

Microplane or Grater: For freshly grating Parmesan.

Pizza Cutter: For slicing up those irresistible wedges.

Ingredients in Clam Pizza

Simple and briny, this pizza packs a ton of flavor with just a few ingredients:

1. Pizza Dough: 1 pound – A sturdy base that crisps beautifully and supports the toppings.
2. Canned Chopped Clams: 1 can (6.5 ounces), drained – Adds ocean-bright flavor and a tender bite.
3. Mozzarella Cheese: 1 1/2 cups (shredded) – Melts into gooey deliciousness beneath the clams.
4. Garlic: 3 cloves (minced) – Sautéed in olive oil for a rich, aromatic layer.
5. Olive Oil: 2 tablespoons – Used to infuse the garlic and coat the crust.
6. Grated Parmesan Cheese: 1/4 cup – Sharp and salty, it enhances the clams and finishes the pie.
7. Dried Oregano: 1 teaspoon – Brings that classic herby Mediterranean touch.
8. Red Pepper Flakes: 1/2 teaspoon (optional) – Adds heat and balances the brininess.

Ingredient Substitutions

No worries if you’re missing something—here are some great alternatives:

Pizza Dough: Use store-bought, homemade, or even naan bread for mini versions.
Canned Clams: Fresh clams (chopped and steamed) or pre-cooked shrimp work too.
Mozzarella: Try fontina or provolone for a twist.
Parmesan Cheese: Pecorino Romano is a saltier, bolder substitute.
Red Pepper Flakes: Swap with a drizzle of hot sauce or chili oil.

Ingredient Spotlight

Clams: Mild, briny, and tender, clams are the star of this pizza. Canned clams are convenient and flavorful, especially when drained well and paired with garlic and cheese.

Garlic: Not just a background note—garlic gets center stage here. Lightly sautéed in olive oil, it forms the flavor base that brings every bite of this pizza to life.

Instructions for Making Clam Pizza

Here’s how to bring this seafood sensation from oven to table in under 30 minutes:

1. Preheat Your Equipment:
   Preheat oven to 475°F (245°C) and place a pizza stone or sheet pan inside to get hot.
2. Combine Ingredients:
   In a small pan, warm olive oil and add minced garlic. Sauté until just golden. Remove from heat and set aside.
3. Prepare Your Cooking Vessel:
   Roll or stretch pizza dough into a 12-inch round. Place on a piece of parchment for easy transfer.
4. Assemble the Dish:
   Brush garlic oil over the dough. Sprinkle mozzarella evenly. Scatter chopped clams over the top, then finish with Parmesan, oregano, and optional red pepper flakes.
5. Cook to Perfection:
   Transfer pizza to hot stone or pan and bake for 12 to 15 minutes, until cheese is bubbling and crust is golden.
6. Finishing Touches:
   Let rest for 5 minutes before slicing. Optionally, squeeze fresh lemon or drizzle chili oil for extra zest.
7. Serve and Enjoy:
   Slice into wedges and serve hot with a crisp green salad or a cold beer.

Texture & Flavor Secrets

This pizza offers a beautiful blend of textures and bold flavor. The crust is chewy with crispy edges, the cheese is gooey and savory, and the clams add a soft bite with a punch of ocean flavor. Garlic oil coats everything in richness while the Parmesan and oregano tie it all together.

Cooking Tips & Tricks

A few small steps make a big difference:

• Use parchment paper for easy transfer and cleanup.
• Let the pizza rest before slicing to keep toppings in place.
• Sprinkle cornmeal under the dough for extra crunch.

What to Avoid

Avoid these pitfalls for a perfect pie:

• Overloading with clams: Less is more for texture and balance.
• Raw garlic: Always sauté to mellow the bite.
• Cold dough: Let it rest at room temp for 30 minutes before baking.

Nutrition Facts

Servings: 8 slices
Calories per serving: 280

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Make-Ahead and Storage Tips

You can prep the garlic oil and drain the clams in advance. Dough can also be made or thawed ahead of time. Leftover slices store well in the fridge for up to 3 days and reheat crisply in a toaster oven or air fryer.

How to Serve Clam Pizza

Serve your slices with a fresh arugula salad, lemon wedges, and a sprinkle of chili flakes. It also pairs beautifully with crisp white wine or an ice-cold pale ale. A simple side of roasted garlic or herbed olive oil dip takes it up a notch.

Creative Leftover Transformations

Don’t toss those extra slices—here’s how to make them shine again:

• Reheat and chop into strips for a bold salad topping.
• Use as a filling for a toasted sandwich with extra mozzarella.
• Cube and toss into a breakfast hash with eggs and herbs.

Additional Tips

• For a smoky touch, cook pizza on a grill or wood-fired oven.
• Sprinkle fresh parsley or lemon zest before serving.
• Add thinly sliced shallots or scallions for extra depth.

Make It a Showstopper

Before baking, sprinkle coarse sea salt around the crust edge. After baking, finish with a swirl of garlic oil and a scattering of microgreens or baby arugula. Slice on a wooden board for that rustic coastal look.

Variations to Try

• White Clam & Bacon: Add crisp bacon bits for a smoky-salty combo.
• Spicy Clam: Mix in Calabrian chili paste or chili oil for heat.
• Lemon-Herb Clam: Add lemon zest and fresh thyme or parsley.
• No Cheese: Go purist with just garlic oil, clams, and herbs.
• Mini Clam Flatbreads: Use naan or pita for personal-size pies.

FAQ’s

Q1: Can I use fresh clams?

Yes, steam and chop them first, then drain before using.

Q2: Is this pizza saucy?

No traditional red sauce—just garlic oil and the juices from the clams.

Q3: Can I make it on a grill?

Absolutely, just watch for dough cooking evenly and use a pizza stone.

Q4: How do I make it gluten-free?

Use a gluten-free pizza crust or flatbread base.

Q5: Do the clams need to be cooked first?

Canned clams are already cooked. Just drain them well.

Q6: Can I skip the mozzarella?

Yes, but the cheese helps hold the toppings together.

Q7: Is lemon juice necessary?

Not required, but it adds brightness and cuts the richness.

Q8: Can I use frozen clams?

Yes, just thaw and drain them before use.

Q9: Is this kid-friendly?

If your kids like seafood, definitely. Just go easy on the red pepper.

Q10: What type of dough is best?

A New Haven-style or Neapolitan dough gives the best chewy texture.

Conclusion

Clam Pizza is the kind of dish that surprises you in the best way—simple, bold, and totally unforgettable. Whether you’re a seafood lover or just in the mood for something different, this white pizza is a game-changer. It’s salty, garlicky, cheesy, and just a little fancy. So go ahead, bake one up and bring a little slice of coastal magic to your table.

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