New Haven White Clam Pizza

Name: New Haven White Clam Pizza (Upgraded)
Total time: 1 h 30 min
Yield: 1
Cuisine: Italian
Ingredients: 1 lb Pizza Dough-high quality store bought or homemade; 1 tbsp Olive Oil; 1 lb Fresh Littleneck Clams-scrubbed; 1/4 cup Dry White Wine; 1/4 cup Olive Oil; 6 Garlic-minced; 1/4 cup Dry White Wine; 1/4 tsp Red Pepper Flakes; 1/2 cup Clam Juice; 1 tbsp Butter; 1/2 cup Grated Pecorino Romano Cheese; 1/4 cup Chopped Fresh Parsley; 1 tbsp Olive Oil

⏱1h 30m

👥1

🔥400 cal

Medium

🍽️Italian

A step up from the standard version, using fresh clams and a more nuanced sauce. This version balances convenience with quality.

1 lb Pizza Dough-high quality store bought or homemade

1 tbsp Olive Oil

1 lb Fresh Littleneck Clams-scrubbed

1/4 cup Dry White Wine

1/4 cup Olive Oil

See all 13 ingredients ↓

(0 reviews)

⏱1h 30m

👥1

🔥400 cal

Medium

🍽️Italian

A step up from the standard version, using fresh clams and a more nuanced sauce. This version balances convenience with quality.

#Pizza #Seafood #Italian

Instructions

Preheat oven to 475°F (246°C).
Steam the Fresh Littleneck Clams with 1/4 cup White Wine until they open (discard any that don't open). Remove from shells and reserve clam juice.
Stretch or roll out the Dough to a 12-14 inch circle. Brush with 1 tbsp Olive Oil.
In a saucepan, heat 1/4 cup Olive Oil over medium heat. Add Garlic and Red Pepper Flakes and cook for 1 minute, until fragrant.
Deglaze the pan with White Wine, scraping up any browned bits. Simmer for 2 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 small border for the crust.
Sprinkle with Pecorino Romano Cheese and evenly distribute the steamed Clams.
Bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbly.
Sprinkle with Chopped Fresh Parsley before serving.

Ingredients

1 lb 454 g Pizza Dough-high quality store bought or homemade
1 tbsp 15 mL Olive Oil
1 lb 454 g Fresh Littleneck Clams-scrubbed
1/4 cup 60 mL Dry White Wine
1/4 cup 60 mL Olive Oil
6 90 g Garlic-minced
1/4 cup 60 mL Dry White Wine
1/4 tsp 1.25 mL Red Pepper Flakes
1/2 cup 120 mL Clam Juice
1 tbsp 15 mL Butter
1/2 cup 60 g Grated Pecorino Romano Cheese
1/4 cup 30 g Chopped Fresh Parsley
1 tbsp 15 mL Olive Oil

Equipment

Baking Sheet
Large Saucepan
Steamer Pot
Oven

Instructions

Preheat oven to 475°F (246°C).
Steam the Fresh Littleneck Clams with 1/4 cup White Wine until they open (discard any that don't open). Remove from shells and reserve clam juice.
Stretch or roll out the Dough to a 12-14 inch circle. Brush with 1 tbsp Olive Oil.
In a saucepan, heat 1/4 cup Olive Oil over medium heat. Add Garlic and Red Pepper Flakes and cook for 1 minute, until fragrant.
Deglaze the pan with White Wine, scraping up any browned bits. Simmer for 2 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 small border for the crust.
Sprinkle with Pecorino Romano Cheese and evenly distribute the steamed Clams.
Bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbly.
Sprinkle with Chopped Fresh Parsley before serving.

Nutrition per serving

Calories 400

Ratings & Reviews

0 reviews

New Haven White Clam Pizza

New Haven White Clam Pizza

Ratings & Reviews

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