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The Ultimate Clam Pizza

The Ultimate Clam Pizza T

 Homemade pizza dough is where it's at, but it's definitely a labor of love. We like this recipe, but substitute with your own or store bought if you'd like!


For the Clam Topping

  • Olive oil
  • 5 garlic cloves, thinly sliced
  • 1 shallot, minced
  • 1 thyme sprig
  • 1 parsley stem
  • 1/4 c white wine
  • 50 littleneck clams
  • salt & pepper
  • 1 c heavy cream

For the pizza

  • Pizza dough (enough for 4, 12-inch pizzas)
  • 1/4 c chopped parsley
  • Sea Salt Flakes, for serving
  • Lemon wedges, for serving


To make the clam topping:

  • In a large pan, cook olive oil, garlic, shallots, parsley, and thyme over medium heat until translucent (5ish minutes). 
  • Add white wine and clams. Cover and steam until clams are open. Transfer clams to a bowl, reserving the cooking liquid. Reduce liquid over medium heat until syrupy (15ish minutes). Strain mixture and let cool completely. 
  • Remove clam meat from shells and roughly chop. Set aside.
  • In a medium bowl, whip the heavy cream to soft peaks, then incorporating the reduced clam liquid. Season with salt and pepper to taste.
  • Continue to whip the cream to medium peaks. 

To make the pizza:

  • Preheat oven to 500 degrees with a pizza stone on the middle rack. On a lightly floured surface, spread dough out into a 12-inch circle. Spread a quarter of the cream in a thin layer, leaving a 2-inch border around the surface of the dough. Top with 1/4 of the chopped clams and 1 TB of chopped parsley. 
  • Transfer the pizza to the hot pizza stone and cook until crisp and golden brown (6-8ish minutes).
  • Remove from the oven, slice and serve with lemon wedges and finish with sea salt flakes. 

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