Best Clam Pizza Recipes

WHITE CLAM PIZZA

Steps:

• Preheat the oven to 500 degrees. Place a pizza stone or inverted rimmed baking sheet on the bottom rack.
• Mix the garlic and 1/4 cup olive oil in a small bowl. Knead the dough about 6 times on a lightly floured surface. Roll and stretch into a 12-inch round. Place the dough on a pizza peel, or another inverted baking sheet, dusted with cornmeal.
• Brush half of the garlic-oil over the dough; season with salt. Scatter the mozzarella and clams over the crust; drizzle with 2 tablespoons of the reserved clam juice and the remaining garlic-oil. Sprinkle with the oregano, parmesan, and salt to taste. Slip the pizza onto the preheated pizza stone or baking sheet (the cornmeal will help it slide off). Bake until the crust is light brown, 13 to 15 minutes.
• Just before the pizza is done, drizzle the arugula with olive oil and lemon juice. Slice the pizza; top each piece with arugula and season with red pepper flakes, if desired.

WHITE CLAM PIZZA

Steps:

• Preheat the oven to 425 degrees F.
• In a small bowl, combine the clams, the reserved clam juice, olive oil, oregano, crushed red pepper flakes, garlic, a pinch of salt and a pinch of pepper. Set aside.
• Spread the pizza dough into a large oval on a baking sheet. Brush with olive oil, then sprinkle with salt and pepper. Sprinkle with the mozzarella and half of the Pecorino Romano. Scatter over the clam mixture, leaving a 1/2-inch border around the edge of the dough.
• Bake until the crust is golden and crisp, about 15 minutes.
• Transfer to a cutting board and sprinkle over the remaining Pecorino Romano, some fresh oregano leaves and more red pepper flakes. Slice and serve.

NEW HAVEN CLAM PIZZA

Steps:

• In a large bowl, dissolve yeast in water. Add sugar; let stand for 5 minutes. Add the flour, salt and oil; beat until smooth. Cover and let rise in a warm place until doubled, about 15-20 minutes., Punch dough down. Press onto the bottom and up the sides of a greased 14-in. pizza pan; build up edges slightly. Prick dough several times with a fork., Bake at 425° for 6-8 minutes. Sprinkle remaining ingredients over crust in order listed. Bake for 13-15 minutes or until crust is golden and cheese is melted. Cut into wedges.

WHITE CLAM PIZZA

Steps:

• Position a rack in the bottom of the oven and place an inverted baking sheet on top.
• preheat oven to 500 degrees Fahrenheit.
• IN a small bowl, combine the olive oil, garlic and 2 pinches salt.
• Lightly flour a baking sheet, place one piece of pizza dough on top and stretch to fit the dimensions of the baking sheet.
• Drizzle 2 1/2 tablespoons garlic oil on top.
• Sprinkle half of the clams on top and season with 2 teaspoons Parmesan, 1 1/2 teaspoons thyme and salt and pepper.
• Set the baking sheet on the hot baking sheet in the oven.
• Bake until crisp and golden, about 20 minutes.
• Repeat with the remaining ingredients to make another pizza.

CLAM-CHOWDER PIZZA

Steps:

• Place a pizza stone or tiles on the middle rack of your oven, and turn heat to its highest setting. Let it heat for at least an hour.
• Put the clams in a large, heavy Dutch oven, add about 2 cups of water and 3/4 cup of the wine, then set over medium-high heat. Cover, and cook until clams have opened, approximately 10 to 15 minutes. (Clams that fail to open after 15 to 20 minutes should be discarded.) Strain clam broth through a sieve lined with cheesecloth or doubled-up paper towels, and set aside. Remove clams from shells, chop roughly and set aside.
• Rinse out the pot, and return it to the stove. Add butter, and turn heat to medium low. Add bacon, and cook, stirring occasionally, until the fat has rendered and the bacon has started to brown, approximately 5 to 7 minutes. Use a slotted spoon to remove bacon from fat, and set aside.
• Add the leeks to the fat, and cook, stirring frequently, for about 5 minutes, then add the garlic and half of the parsley. Continue cooking and stirring until the leeks are soft but not brown, about 5 minutes more.
• Stir in the remaining wine and approximately 1 cup of the reserved clam stock (save the rest for another use), and continue cooking until the liquids have reduced almost to syrup.
• Add cream and black pepper. Let the mixture come to a bare simmer, then allow to reduce and thicken, then add reserved clams and remove from heat. (You can do all this the day before you make the pizza, then refrigerate until ready to use.)
• Make the pizza. Lightly flour a work surface, and stretch or roll the dough into a 12-inch round. Place on a lightly floured pizza peel or rimless baking sheet. Using a pastry brush or a spoon, lightly paint the surface of the dough with some of the cream from the clams, leaving a half-inch border all around. Then top the pizza with the chopped clams, bacon and leeks, and the cheese. (If there is any remaining liquid, you can lightly - lightly! - drizzle the pie with it.)
• Shake the pizza peel slightly to make sure the dough is not sticking. (Gently lift any sections that are sticking, and sprinkle the peel with flour.) Carefully slide the pizza directly onto the baking stone in one quick, forward-and-back motion. Cook until the crust has browned on the bottom and the top is bubbling and browning in spots, about 7 minutes. Sprinkle with the remaining parsley, the lemon zest and red-pepper flakes to taste, then serve.

CLAM PIZZA

Steps:

• Position a rack in the lower third of oven; place a pizza stone on rack. Preheat oven to 500 degrees at least 30 minutes before cooking.
• Heat olive oil in a large pot over medium-high heat. Add onion, garlic, and bay leaf; cook, stirring, until vegetables are soft and fragrant. Add wine and cover pot; bring liquid to a boil. Add clams, cover, and cook, until clams have opened, about 5 minutes. Remove clams from pot and let cool. Remove clams from shells, discarding shells; set aside.
• Strain liquid into a medium saucepan; discard solids. Cook liquid over medium-high heat until reduced and thickened. Add cream and continue cooking until reduced and thickened. Remove from heat and let sauce cool.
• Divide dough into six equal pieces; shape one piece into a 10-inch-round on a pizza peel or the back of a baking sheet. Spoon just enough of the clam sauce over pizza to cover. Top pizza with 9 clams and sprinkle with pepper flakes.
• Carefully transfer pizza to pizza stone and bake until pizza is crisp and nicely browned. Sprinkle with chopped parsley and serve immediately; repeat process with remaining dough and toppings.

CLAM AND BACON PIZZA

Steps:

• Bring garlic and 4 cups water to a boil in a medium saucepan. Drain. Repeat process twice more. On final turn, do not drain; reduce heat and simmer until garlic is tender, 20-30 minutes. Drain; reserve garlic.
• Cook clams and 1/4 cup water in a large pot over medium-high heat, covered, stirring occasionally, until clams open, about 5 minutes (discard any clams that do not open); transfer to a large bowl. Strain clam cooking liquid through a fine-mesh sieve into a small bowl. Remove clams from shells and coarsely chop. Place in a medium bowl, cover, and chill.
• Purée reserved garlic, 1/2 cup clam cooking liquid, and 2 tablespoons oil in a blender, adding more cooking liquid by the tablespoonful, until smooth and creamy.
• Preheat oven to 500°F. Cook bacon in a medium skillet over medium heat until fat renders and bacon is slightly crisp, about 5 minutes; transfer to a paper towel-lined plate.
• Cut pizza dough in half. Working with 1 piece at a time and keeping other piece covered with a damp towel or plastic wrap, gently stretch dough into 12"-14" rounds and transfer to lightly oiled baking sheets. Spread dough with garlic purée and top with Pecorino, clams, and bacon. Bake pizzas until cheese is melted and crust is brown and crisp, 10-15 minutes. Drizzle with oil and top with parsley and red pepper flakes.

SHRIMP AND CLAM PIZZA

Steps:

• Put a pizza stone or an inverted baking sheet on the middle oven rack and preheat to 450 degrees F. Press and stretch the pizza dough into a 10-by-14-inch rectangle on a floured piece of parchment; scatter the shallot on top. Drizzle with 1 tablespoon olive oil and rub into the dough, gently pressing in the shallot; season with salt and pepper. Transfer the dough (on the parchment) onto the hot stone. Bake until the crust is golden, 10 to 15 minutes.
• Meanwhile, bring the wine, 1 tablespoon olive oil and the garlic to a simmer in a large skillet over medium heat. Add the clams, cover and cook until they open, about 6 minutes; transfer to a cutting board using a slotted spoon. (Discard any unopened clams.) Continue simmering the liquid until reduced by half, 2 to 3 minutes. Remove the clams from their shells and chop.
• Pulse the parsley with the remaining 2 tablespoons olive oil and the lemon zest in a mini food processor until chopped. Add the clam cooking liquid (with the garlic) and pulse until thickened.
• Spread the parsley sauce on the baked crust. Top with the clams and shrimp; lightly season with salt and pepper. Return to the oven until the shrimp is cooked through, 3 to 5 minutes. Top with more parsley.

CLAM, CHARD, AND BACON PIZZA

Steps:

• Preheat oven to 500°F. Fill a large bowl with boiling water. Place a baking sheet over; dust with flour. Place dough on baking sheet; cover loosely with plastic wrap and let sit for 10 minutes to soften. Flip dough; cover and let sit 10 minutes longer.
• Meanwhile, drain clams, reserving liquid. Cook bacon in a 12" cast-iron skillet over medium heat, stirring occasionally, until lightly browned, 4-5 minutes. Transfer bacon to a paper towel-lined plate. Add garlic and shallot to drippings in skillet and cook, stirring occasionally, until softened, about 2 minutes. Stir in chard and 1/2 cup reserved clam liquid and cook, stirring, until chard is just wilted, about 2 minutes. Season to taste with salt and pepper. Stir in butter, vinegar, and as many clams as you'd like. Transfer mixture to a medium bowl.
• Wipe out skillet and heat over medium-high heat until very hot. Roll out dough on a lightly floured surface to a 12" round. Sprinkle skillet with cornmeal and transfer dough to skillet. Brush top of dough with oil. Cook, shaking pan occasionally and turning pan to avoid hot spots, until bottom of dough is golden and crispy, 6-8 minutes.
• Spread chard mixture over dough. Bake until crust is golden and cooked through, 6-8 minutes. Scatter bacon and cheese over; cook just until cheese is melted, 2-3 minutes longer.

CLAM PIZZA WITH RED SAUCE

Steps:

• Prepare sauce: Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and saute for 2 minutes. Add garlic and saute until fragrant, about 1 minutes. Stir in tomato paste. Add crushed tomatoes and season with oregano, salt, and pepper. Simmer pizza sauce for about 20 minutes.
• While the sauce is simmering, preheat the oven to 400 degrees F (200 degrees C).
• Brush pizza crust with remaining 1 tablespoon olive oil and spread with a thin layer of hot pizza sauce. Sprinkle with 1/4 cup Parmesan cheese and 1/4 cup Italian cheese blend. Evenly sprinkle with clams, sun-dried tomatoes, pineapple, and basil. Sprinkle with remaining cheeses.
• Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

THIN CRUST CLAM AND BACON WHITE PIZZA

Steps:

• Preheat oven to 450 degrees. Set aside crust on a foil lined cookie sheet. To a small bowl, add 3 tbsp. of the olive oil and all remaining ingredients. Mix thoroughly. Drizzle pizza crust with approximately 1 tbsp. of olive oil and spread evenly using a pastry brush. Using a rubber spatula, spread pizza filling over entire crust. Bake pizza for about 10 minutes or until slightly browned. Remove from oven, slice, and serve.

WHITE CLAM PIZZA

Steps:

• Mostly drain the clams, retaining about 1 1/2 tablespoons liquid. Mix together the chopped clams and juice, olive oil, oregano and garlic in a bowl. Keep refrigerated until ready to use. Sprinkle the mozzarella all over the dough. Top evenly with the clam mixture and the Parmesan. Season with salt. Cook until nicely golden brown on top and bottom. Sprinkle with the parsley and crushed red pepper. Drizzle with more olive oil if desired.

FRANNY'S CLAM PIZZA

Steps:

• If using fresh yeast, mix water and yeast together in the bowl of a stand mixer until yeast is dissolved. If using active dry yeast, mix water and yeast in the bowl and let sit until the yeast is foamy, about 5 minutes.
• Using a dough hook, beat in flour and salt and mix until smooth, slightly elastic dough forms, 2 to 3 minutes; do not knead.
• Place dough in an oiled bowl, turn dough to coat, cover loosely with plastic and refrigerate for at least 24 hours, and up to 48 hours to proof.
• When you are ready to make pizza, divide dough into 4 equal pieces. Shape each piece by using the palm of your hand to rotate the dough clockwise until a tight, compact ball has formed. Turn dough over. Working from the outside in, pinch and twist the edges of the dough into the center to make a very tight ball. Put dough on a baking sheet and return to the refrigerator to rest for a least 4 hours, and up to 12 hours.
• When you are ready to make pizzas, remove dough from the refrigerator and let it sit at room temperature for at least 30 minutes (take the dough out of the fridge while you preheat the pizza stone). You can let it sit out longer, as long as it doesn't get too soft and floppy, which would make it difficult to shape; soft dough is also more likely to stick to the baking sheet or pizza peel, making it harder to slide onto the stone. If the dough gets too soft, stick it back in the fridge for 10 minutes or so to give it a chance to firm up. Shape and top as desired.
• For Clam Pizza:
• For the pizzas: Preheat the oven to 500°F, with a pizza stone on a rack in the top third of the oven. Let heat for 1 hour. Remove the pizza dough from the refrigerator at least 30 minutes before baking.
• While the oven heats, place 1/4 cup olive oil in a large pot over medium heat. Add the onion and sauté until it is limp, about 5 minutes. Add the garlic, reduce the heat to low, and cook for 7 minutes, until the edges are golden. Add the wine and bring to a simmer. Add the clams, cover the pot, and cook until the clams start to open, about 10 minutes. As they open, transfer them to a large bowl. When all the clams are cooked, simmer the liquid in the pot until it reduces to a thick glaze, about 10 minutes. Add the cream, bring to a simmer, and reduce by a quarter, 10 to 15 minutes longer. Strain through a fine-mesh sieve into a bowl and set aside. It thickens as it cools.
• Meanwhile, when the clams are cool, pluck out the meat and discard the shells.
• Turn a large baking sheet upside down, or use a pizza peel. Dust the surface with flour. Form one piece of the dough into a 12-inch round and set it on the baking sheet or peel.
• Working quickly, paint the entire surface of the pizza with one-fourth of the glaze. Scatter the clams over the pizza and sprinkle with chili flakes.
• Jiggle the pizza gently on the pan (or peel) to make sure it is not sticking (if it is, loosen it and sprinkle a little more flour under the area where it stuck). Slide the pizza onto the hot stone, making sure to start at the stone's back end so that the entire pizza will fit on it.
• Cook the pizza for 3 minutes. Turn on the broiler. Broil the pizza until golden, crisp, and a bit blistery and charred in places, 2 to 4 minutes (watch it carefully to see that it does not burn). If you don't have a peel, use tongs to slide the pizza onto a large platter. Drizzle with oil and scatter with one-fourth of the parsley.
• Repeat with the remaining dough and toppings.

NEW HAVEN WHITE CLAM PIZZA

Steps:

• TO MAKE THE DOUGH: Dissolve the yeast and sugar in 1/4 cup of the warm water in a small bowl. Stir the remaining 3/4 cup water into 2 cups of the flour in a large bowl. Add the salt, and when the yeast is bubbly, add it, too. Stir it all together and turn the dough out onto a floured board. Let the dough rest while you clean and oil a large ceramic bowl. Knead the dough vigorously for a full 15 minutes, adding flour if necessary to create a silky dough. Return it to the bowl and cover it with two tight layers of plastic wrap. Let it rise in a warm place until doubled in size, 2 to 3 hours. Place a pizza stone on the bottom rack of the oven and preheat the oven to 450 degrees F. Punch down the dough and flatten it on a lightly floured board. Pounding with the heel of your hand, carefully and methodically work the dough into a circle no more than 1/4 inch thick in the center, rising to a 1/2-inch ring around the circumference. Sprinkle a baker's peel generously with cornmeal and put the circle of dough on it. Cover it lightly with a sheet of plastic wrap (so it doesn't dry out) and let it rest while you open the clams. TO MAKE THE TOPPING: While the dough is resting, mince the garlic and let it steep in the olive oil. After the dough has rested for 10 to 12 minutes, brush on the oil and garlic, leaving the half-inch circumference untouched. Spread the clams around the pie with a dash of their own juice. Sprinkle on the oregano and cheese. TO BAKE: Use the baker's peel to transfer the pizza to the preheated stone in the oven. (The cornmeal will act as miniature ball bearings to help it slide neatly onto the stone.) Bake for 15 minutes, or until the crust is light brown.

NEW HAVEN-STYLE CLAM PIZZA

Steps:

• 1. In a small bowl dissolve sugar in 1/4 cup water. Sprinkle yeast over water and let stand until foamy, about 5 minutes.
• 2. In a large bowl stir together 2 cups flour, remaining 3/4 cup water, salt, and yeast mixture.
• 3. Transfer dough to a floured surface and clean and oil large bowl.
• 4. Knead dough vigorously, incorporating as much of remaining 3/4 cup flour as necessary to create a silky dough, a full 15 minutes.
• 5. Transfer dough to prepared bowl, turning to coat slightly with oil, and cover bowl with 2 tight layers of plastic wrap. Let dough rise in a warm place 2 to 3 hours, or until doubled in bulk.
• 6. While dough is rising, in a small bowl combine garlic and oil and chill, covered.
• 7. Punch down dough and flatten on a lightly floured surface. Pounding with heel of hand and lifting, stretch dough carefully and work into a round about 15 inches in diameter (or into 2 smaller rounds).
• 8. Put pizza stone on bottom shelf of oven and preheat oven to 500°F.
• 9. Sprinkle baker's peel with cornmeal and slide dough onto it. Cover dough with a kitchen towel and let it rest, covered with the kitchen towel, about 15 minutes. While dough is resting, let garlic oil come to room temperature.
• 10. Brush dough evenly with garlic oil, leaving a 1/2-inch border untouched. Arrange clams with a dash of reserved liquor over garlic oil and sprinkle with oregano and Romano.
• 11. Shake and slide pizza off baker's peel onto pizza stone in oven. Reduce oven temperature to 450°F. and bake pizza 15 minutes, or until crust is medium brown.
• 12. Serve pizza immediately with plenty of napkins. Serves 2 as an entrée or 4 as an hors d'oeuvre.

RED CLAM PIZZA

Steps:

• Spread pizza sauce over the surface of the crust, leaving a 1/4 inch border.
• Sprinkle with garlic slices and capers.
• Spoon clams evenly over top.
• Sprinkle with freshly ground black pepper.
• Bake according to the directions for your chosen crust.
• Pass cheese at table for those who prefer it.

CLAM PIZZA

Steps:

• Place a pizza stone in the oven and preheat to 450 degrees F.
• Portion the pizza dough into six golf ball-size pieces; wrap four of the pieces in plastic and refrigerate for later use. Dust a work surface with flour and roll out the remaining two pieces of dough into your desired shape.
• Top the pizzas with the Sauce, mozzarella, Parmesan and banana peppers; transfer to the pizza stone and bake for 15 minutes. Top with the reserved clams from the Sauce.
• Add the warm water, yeast and sugar to a small bowl; stir to combine. Let sit until the water bubbles and smells very yeasty, 15 minutes.
• Combine the flour and salt in a large mixing bowl. Make a well in the center of the flour and add the olive oil and the yeast mixture. Using a fork, gradually stir most of the flour into the yeast mixture. Turn out the dough onto a flour-dusted work surface and knead until smooth.
• Lightly coat the mixing bowl with oil and return the dough to the bowl. Cover the bowl with plastic wrap and set in a warm place until the dough has doubled in size, at least 1 hour.
• Steam the clams in a medium pot. Remove the clams from their shells and chop half; reserve the other half for topping the pizzas.
• Sweat the onions in a pan with olive oil for about 5 minutes. Add the tomatoes, garlic, crushed red pepper, a splash of water, the chopped clams and some salt. Bring to boil, turn down the heat and simmer for 5 minutes.

CLAM, CHARD, AND BACON PIZZA

Steps:

• Preparation Preheat oven to 500°F. Fill a large bowl with boiling water. Place a baking sheet over; dust with flour. Place dough on baking sheet; cover loosely with plastic wrap and let sit for 10 minutes to soften. Flip dough; cover and let sit 10 minutes longer. Meanwhile, drain clams, reserving liquid. Cook bacon in a 12" cast-iron skillet over medium heat, stirring occasionally, until lightly browned, 4-5 minutes. Transfer bacon to a paper towel-lined plate. Add garlic and shallot to drippings in skillet and cook, stirring occasionally, until softened, about 2 minutes. Stir in chard and 1/2 cup reserved clam liquid and cook, stirring, until chard is just wilted, about 2 minutes. Season to taste with salt and pepper. Stir in butter, vinegar, and as many clams as you'd like. Transfer mixture to a medium bowl. Wipe out skillet and heat over medium-high heat until very hot. Roll out dough on a lightly floured surface to a 12" round. Sprinkle skillet with cornmeal and transfer dough to skillet. Brush top of dough with oil. Cook, shaking pan occasionally and turning pan to avoid hot spots, until bottom of dough is golden and crispy, 6-8 minutes. Spread chard mixture over dough. Bake until crust is golden and cooked through, 6-8 minutes. Scatter bacon and cheese over; cook just until cheese is melted, 2-3 minutes longer. Per serving: 349 calories, 11 g fat, 41 g carbohydrate Nutritional analysis provided by Bon Appétit

PEPPER-CRUST CLAM PIZZA

Steps:

• Combine the yeast and the sugar with one-quarter cup of the water.
• Combine the remaining water with two and one-quarter cups of white flour and the whole-wheat flour, oil, salt and pepper. When the yeast mixture is foamy, add it to the flour mixture. Mix vigorously until it holds together as rough dough. Turn the dough out onto a floured board and let it rest while you clean, dry and then oil the bowl.
• Knead the dough a full 12 minutes, adding white flour as necessary to create a silky-smooth dough. Return it to the bowl and cover it with a double layer of plastic wrap. Let the dough rise in a warm place for at least two hours (up to all day, if desired).
• Preheat the oven and two pizza stones dusted with cornmeal to 450 degrees.
• Punch the dough down and flatten it on a lightly floured board. Divide it in half. Pounding with the heel of your hand, methodically work one piece into a circle about 11 inches in diameter.
• Place the dough on a baker's peel that has been dusted with cornmeal, adding topping, and slide it onto a hot pizza stone. Repeat the process with the second half of the dough.
• Bake each pizza about 15 minutes, or until the crust is light brown.

SHRIMP AND CLAM PIZZA

Steps:

• Put a pizza stone or an inverted baking sheet on the middle oven rack and preheat to 450 degrees F. Press and stretch the pizza dough into a 10-by-14-inch rectangle on a floured piece of parchment; scatter the shallot on top. Drizzle with 1 tablespoon olive oil and rub into the dough, gently pressing in the shallot; season with salt and pepper. Transfer the dough (on the parchment) onto the hot stone. Bake until the crust is golden, 10 to 15 minutes.Meanwhile, bring the wine, 1 tablespoon olive oil and the garlic to a simmer in a large skillet over medium heat. Add the clams, cover and cook until they open, about 6 minutes; transfer to a cutting board using a slotted spoon. (Discard any unopened clams.) Continue simmering the liquid until reduced by half, 2 to 3 minutes. Remove the clams from their shells and chop.Pulse the parsley with the remaining 2 tablespoons olive oil and the lemon zest in a mini food processor until chopped. Add the clam cooking liquid (with the garlic) and pulse until thickened.Spread the parsley sauce on the baked crust. Top with the clams and shrimp; lightly season with salt and pepper. Return to the oven until the shrimp is cooked through, 3 to 5 minutes. Top with more parsley.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.