White Clam Pizza Recipe

This classic White Clam Pizza Recipe is made with chewy pizza dough, tender chopped clams, lots of fresh garlic, olive oil, dried oregano, and a generous sprinkle of Pecorino Romano cheese. The result is a uniquely savory and briny pizza with a delightful garlicky flavor and a perfectly crisp crust. It’s a fantastic main course that brings a taste of the New England coast right to your kitchen. This recipe is perfect for an adventurous pizza night, serving 2-4 people, and feels especially right during the summer months.

White Clam Pizza Recipe Ingredients

• 1 lb pizza dough, store-bought or homemade
• 2 cans (6.5 ounces each) chopped or whole baby clams, drained with juice reserved
• 4 cloves garlic, minced
• 3 tbsp extra virgin olive oil
• 1/2 cup grated Pecorino Romano cheese
• 1 tsp dried oregano
• 1/4 tsp red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped
• Cornmeal, for dusting the pizza peel

How To Make White Clam Pizza Recipe

1. Preheat your oven and stone: Place a pizza stone or steel on a rack in the upper third of your oven. Preheat the oven to its highest temperature, typically 500°F to 550°F (260-290°C), for at least 45 minutes.
2. Prepare the clam mixture: In a small bowl, drain the clams, reserving about 3 tablespoons of the clam juice. Pat the clam meat dry with a paper towel to prevent a soggy pizza.
3. Create the garlic oil base: In another small bowl, whisk together the olive oil, minced garlic, and the reserved clam juice. This mixture will be the “sauce” for your pizza.
4. Stretch the dough: On a lightly floured surface, gently stretch your pizza dough into a 12-inch round. Transfer the dough to a pizza peel that has been lightly dusted with cornmeal.
5. Assemble the pizza: Brush the garlic oil and clam juice mixture evenly over the surface of the dough, leaving a 1/2-inch border for the crust. Sprinkle with half of the Pecorino Romano cheese and all of the dried oregano.
6. Add the toppings: Scatter the drained clams evenly over the pizza. Top with the remaining Pecorino Romano cheese and the red pepper flakes, if using.
7. Bake the pizza: Carefully slide the pizza from the peel onto the hot pizza stone. Bake for 8 to 12 minutes, or until the crust is golden brown and crisp and the cheese is bubbly.
8. Garnish and serve: Remove the pizza from the oven. Sprinkle with the fresh parsley, let it rest for a minute, then slice and serve immediately.

Recipe Tips

• Get Your Oven Hot: A very hot oven (at least 500°F / 260°C) is the key to achieving a crisp, pizzeria-quality crust. Preheating a pizza stone or steel is essential as it transfers intense heat directly to the bottom of the pizza.
• Don’t Waste the Clam Juice: The reserved juice from the canned clams is full of flavor. Mixing it with the olive oil and garlic creates a savory, briny sauce that defines this pizza and keeps it moist.
• Pat the Clams Dry: After draining the clams, it’s important to pat them dry with a paper towel. This simple step removes excess water and prevents the pizza from becoming soggy while still keeping all the clam flavor.
• Use Pecorino Romano: The traditional cheese for this pizza is Pecorino Romano. Its sharp, salty taste is the perfect partner for the briny clams and pungent garlic, so use it if you can find it.
• Easy on the Cheese: This isn’t a pizza that needs to be loaded with gooey mozzarella. A light hand with a strong, salty cheese like Pecorino enhances the other flavors instead of masking them.

What To Serve White Clam Pizza

This savory White Clam Pizza is a star on its own and doesn’t need much accompaniment. It pairs beautifully with a cold, crisp beer like a lager or a pilsner, which cuts through the richness. For a simple side, serve it with a fresh arugula salad tossed in a lemon vinaigrette. The peppery greens and bright dressing provide a perfect, refreshing contrast.

How To Store White Clam Pizza Leftovers

• Refrigerate: Store leftover slices in an airtight container or tightly wrapped in foil in the refrigerator for up to 2 days. To reheat, place slices in a dry skillet over medium heat or directly on an oven rack at 375°F (190°C) for 5-7 minutes until hot and crisp. Avoid the microwave, which will make the crust rubbery. Freeze: Freezing is not highly recommended as the texture of the clams can become tough and rubbery upon reheating. If you must, wrap individual slices tightly in plastic wrap and then foil, and freeze for up to one month.

White Clam Pizza Recipe Nutrition Facts

• Serving size: 1 slice (1/8th of a pizza)
• Calories: 285 kcal
• Total Fat: 11g
• Saturated Fat: 3g
• Cholesterol: 30mg
• Sodium: 650mg
• Total Carbohydrate: 32g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 14g

Frequently Asked Questions

• Can I use fresh clams instead of canned? Absolutely. Freshly shucked littleneck or cherrystone clams provide an even better flavor. You’ll need about 1-2 dozen. You can steam them just until they open, then chop the meat. Be sure to save the flavorful broth from the bottom of the pot to use in the garlic oil base.
• Can I add mozzarella cheese? While not traditional for a New Haven-style clam pizza, you can certainly add a small amount of shredded low-moisture mozzarella if you prefer a cheesier pizza. Add it sparingly so you don’t overwhelm the delicate clam and garlic flavors.
• My pizza crust was soggy. What went wrong? A soggy crust is usually caused by two things: the oven wasn’t hot enough, or the clams were too wet. Make sure your oven and pizza stone are fully preheated to the highest temperature. Also, be sure to pat the clam meat thoroughly dry with a paper towel before topping the pizza.

Try More Recipes:

• White Spinach-Artichoke Lasagna Recipe
• Wine-Braised Chicken with Apricots Recipe
• Wine Roasted Chicken Recipe