Love clams? Then this white clam pizza is definitely for you! This slightly creamy clam with bacon pizza also benefits from that flame-kissed flavor of the grill. Pizza stones are recommended but not required.
What is Clam Pizza?
Clam pizza originated in New Haven, Connecticut, in the 1960s. A man by the name of Frank Pepe owned and operated a pizzeria in the area. Raw littleneck clams, a regional favorite, soon found their way onto Frank’s pizza offerings, and the rest is history. Today, the clams are cooked, and other meats like bacon or pancetta are added to the pie. Mozzarella and Romano cheese give this dish its signature white appearance, hence the name white clam pizza.
What You’ll Need:
-Clams: This recipe calls for canned clams based on its convenience factor, but if you can get your hands on some fresh steamed clams, even better. Aim for 12-13 ounces.
-Bacon: Cooked and crumbled. You can also use turkey, bacon, or pancetta for this recipe if you have it on hand.
-Garlic: Chop or minced
-Mozzarella and Romano Cheeses
-Pizza Dough: Look for a raw, premade dough in the refrigerator section of your local grocery store. You can use frozen and thawed dough or make your own.
-A Pizza Stone: This is not required, but it certainly is helpful.
-An outdoor grill.
You can always prepare these delicious clam pizzas on an indoor grill or right in your oven. Follow the above directions for your indoor grill, and cook the pizza as you usually would in the oven. Plan on a cooking temperature of 450 degrees F.
This recipe makes four personal-sized pizzas perfect for family dinner, pizza parties, or even appetizers. Slice each pie into fourths or smaller pieces if serving as an appetizer—double or triple the recipe based on the size of your party.
If you’d like to make a larger pizza (say, 1 or 2, instead of 4 small ones), follow the directions above and adjust cooking times as needed.
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White Clam Pizza
- 2 cans of clams, drained
- 4 cloves garlic, chopped
- 6 strips bacon, cooked and crumbled
- 3/4 cup Mozzarella cheese, shredded
- 1/3 cup Romano cheese, grated
- 1/4 cup olive oil
- 12 ounces pizza dough
- Place garlic cloves in a microwave safe bowl with 1 tablespoon of water. Microwave on high for 1-2 minutes, depending on size of cloves. This step will remove the harshness from the garlic, but the flavor will still remain. Remove from microwave oven and allow the garlic to cool for a few minutes before handling. Slice into very thin pieces and set aside.
- Preheat grill for medium high heat.
- Divide pizza dough into 4 equal pieces. Roll into rounds on a floured surface, to about 7 1/2 to 9 inches in diameter. Place pizza rounds on hot grill. Allow to slight brown on both sides. Remove from grill. Sprinkle a little olive oil on each pizza round and top with equal parts of clams, garlic, crumbled bacon, and cheese. Return to the grill over a low heat. Close lid and grill until cheese is melted, about 4-5 minutes.
- Once cooked through, transfer pizzas to a large cutting board. Cut each into 4-6 slices, depending on preference. Serve immediately.