30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
New Haven White Clam Pizza
New Haven White Clam Pizza
New Haven White Clam Pizza
⏱2h
👥1
🔥450 cal
Hard
🍽️Italian
A premium rendition of the New Haven classic, utilizing high-quality ingredients and a slow-fermented dough. This version aims for a truly authentic experience.
A premium rendition of the New Haven classic, utilizing high-quality ingredients and a slow-fermented dough. This version aims for a truly authentic experience.
Steam the Fresh Cherrystone Clams with 1/4 cup Vermentino Wine until they open (discard any that don't open). Remove from shells, reserving the clam juice. Strain the juice through a fine-mesh sieve.
Stretch the Dough by hand to a 12-14 inch irregular circle. Brush with 1 tbsp Extra Virgin Olive Oil.
In a saucepan, heat 1/4 cup Extra Virgin Olive Oil over medium-low heat. Add Garlic and Red Pepper Flakes and cook gently for 3-5 minutes, until the garlic is golden and fragrant (do not burn).
Deglaze the pan with Vermentino Wine, scraping up any browned bits. Simmer for 3 minutes, until the wine has reduced slightly.
Stir in Clam Juice and Butter and bring to a simmer. Remove from heat.
Spread the Sauce evenly over the pizza dough, leaving a slightly irregular border for the crust.
Sprinkle with Pecorino Romano Cheese and evenly distribute the steamed Clams.
Drizzle with 1 tbsp Extra Virgin Olive Oil.
Bake for 8-10 minutes, or until the crust is golden brown and the cheese is bubbly.
Sprinkle with Chopped Fresh Parsley before serving.
Steam the Fresh Cherrystone Clams with 1/4 cup Vermentino Wine until they open (discard any that don't open). Remove from shells, reserving the clam juice. Strain the juice through a fine-mesh sieve.
Stretch the Dough by hand to a 12-14 inch irregular circle. Brush with 1 tbsp Extra Virgin Olive Oil.
In a saucepan, heat 1/4 cup Extra Virgin Olive Oil over medium-low heat. Add Garlic and Red Pepper Flakes and cook gently for 3-5 minutes, until the garlic is golden and fragrant (do not burn).
Deglaze the pan with Vermentino Wine, scraping up any browned bits. Simmer for 3 minutes, until the wine has reduced slightly.
Stir in Clam Juice and Butter and bring to a simmer. Remove from heat.
Spread the Sauce evenly over the pizza dough, leaving a slightly irregular border for the crust.
Sprinkle with Pecorino Romano Cheese and evenly distribute the steamed Clams.
Drizzle with 1 tbsp Extra Virgin Olive Oil.
Bake for 8-10 minutes, or until the crust is golden brown and the cheese is bubbly.
Sprinkle with Chopped Fresh Parsley before serving.
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