New Haven Clam Pizza, also known as white clam pie, is a delicious appetizer that is sure to impress your family and friends. This recipe has its origins in Connecticut, where pizzeria owner Frank Pepe created it in the 1960s. The combination of tender clams, crispy bacon, garlic, and cheeses creates a flavorful and unique pizza experience. Traditionally, this pizza is served with a sprinkling of Romano cheese and without mozzarella. It’s a perfect choice to start any meal or to enjoy as a standalone dish.

History: The New Haven clam pizza has its roots in the city of New Haven, Connecticut. Frank Pepe, a renowned pizzeria owner, is credited with creating this iconic dish in the 1960s. His original creation became so popular that other pizzerias in the area started offering their own versions of the clam pizza.

The key ingredient in this pizza is the chopped clams, which bring a distinct seafood flavor to the dish. The clams are typically fresh or canned, and they are drained before being added to the pizza. The combination of clams with other classic toppings like bacon, garlic, and cheeses creates a unique and delicious flavor profile.

PREP: 20 MIN. + RISING

BAKE: 20 MIN.

MAKES: 8 SERVINGS

INGREDIENTS

• 1 package (¼ ounce) active dry yeast
• 1 cup warm water (110° to 115°)
• 1 teaspoon sugar
• 2½ cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons canola oil
• 2 cans (6½ ounces each) chopped clams, drained
• 4 bacon strips, cooked and crumbled
• 3 garlic cloves, minced
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 cup (4 ounces) shredded mozzarella cheese

INSTRUCTIONS 

1. Prepare the pizza dough: In a large bowl, dissolve the yeast in warm water. Add sugar and let it stand for 5 minutes until the yeast activates. Add the flour, salt, and canola oil to the bowl. Beat the mixture until the dough becomes smooth and well combined. Cover the bowl and let the dough rise in a warm place until it doubles in size, approximately 15-20 minutes.
2. Shape the pizza dough: Once the dough has risen, punch it down and transfer it to a greased 14-inch pizza pan. Press the dough onto the bottom and up the sides of the pan, building up the edges slightly. Prick the dough several times with a fork to prevent it from puffing up during baking.
3. Pre-bake the pizza crust: Preheat the oven to 425°F (220°C). Bake the pizza crust in the preheated oven for 6-8 minutes until it becomes lightly golden. This step ensures a crispy crust for the final pizza.
4. Add the toppings: Sprinkle the drained chopped clams evenly over the pre-baked crust. Follow with the crumbled bacon, minced garlic, grated Parmesan cheese, dried oregano, and shredded mozzarella cheese.
5. Bake the pizza: Return the pizza to the oven and bake for an additional 13-15 minutes or until the crust turns golden and the cheese is melted and bubbly.
6. Serve and enjoy: Remove the pizza from the oven and let it cool for a few minutes. Cut it into wedges and serve it hot. The New Haven Clam Pizza is best enjoyed fresh out of the oven.

NOTE:

• For a more traditional New Haven clam pizza, you can omit the mozzarella cheese and use only Romano cheese for the topping. Additionally, you can customize the toppings by adding fresh herbs like parsley or basil for extra flavor.