INGREDIENTS

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

 DIRECTIONS

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.