The Best White Clam Pizza Recipe | New Haven-Style
Connecticut’s Iconic Seafood Pizza: A Taste of New Haven at Home
Connecticut is famous for many things, but among food enthusiasts, its New Haven-style white clam pizza reigns supreme. This unique and delicious creation has put the Nutmeg State on the culinary map, drawing visitors from far and wide to sample its briny, garlicky goodness. But what if you could recreate this iconic dish in your own kitchen? Good news: it’s easier than you might think!
As part of our ongoing Taste the Nation series, we’re exploring iconic dishes that truly capture the essence of each state. For Connecticut, the choice was clear.
I always give instructions with step-by-step photos in my posts, just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title and it will take you directly there. You can also print the recipe card with full instructions, or you can click one of the SHARE BUTTONS and save it for later!
Why New Haven-Style White Clam Pizza?
New Haven-style pizza, or “apizza,” has become a point of pride for Connecticut residents. It’s more than just food; it’s a part of the state’s cultural identity.
Food critics and pizza enthusiasts from across the country make pilgrimages to Connecticut for this pizza. It has put the state on the national culinary map.
It’s characterized by its thin, crispy crust and charred edges. The white clam variety, popularized by Frank Pepe Pizzeria Napoletana in the 1960s, has become a must-try for pizza lovers everywhere.
Pepe’s White Clam Pizza has been called the best thing to eat in Connecticut. Here’s why it’s so special:
Fresh ingredients: The pizza features freshly shucked clams, bringing a taste of the sea to every bite.
Simple yet bold flavors: Olive oil, garlic, oregano, and grated cheese complement the clams perfectly.
Unique texture: The combination of a crispy thin crust and tender clams creates an unforgettable eating experience.
Let’s Gather Up The Ingredients
Making the Perfect Pizza Dough
The foundation of any great pizza is its crust. You can use store-bought pizza dough, but making your own dough is so simple and really worth the extra step. Here’s how to make an authentic New Haven-style pizza dough:
Ingredients:
- 1-3/4 to 2-1/4 cups all-purpose flour
- 1 packet (1/4 oz, approx 2 1/4 teaspoons) Rapid Rise Yeast
- 1-1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup very warm water (120° to 130°F)
- 1 tablespoon extra virgin olive oil
Instructions:
Combine flour, undissolved yeast, sugar, and salt in the bowl of your stand mixer.
Add water and oil; mix until well blended, about 1 minute.
Gradually add enough remaining flour to make a soft dough. The dough should pull away from the sides of the bowl to form a ball and will be slightly sticky. Gently knead on a well-floured surface, adding some flour if necessary, until smooth and elastic, about 4 minutes. Form into a ball.
Let the dough ball rest for 10 minutes before shaping.
Easy Homemade White Clam Pizza Recipe
Now that you have your dough, let’s make the pizza:
Ingredients:
- Prepared pizza dough
- 1 dozen fresh littleneck clams (or 1 can (6.5 oz) chopped clams, drained and rinsed, if fresh are unavailable)
- 2 tablespoons reserved clam juice
- 4 slices of crispy bacon, chopped
- 1/4 cup olive oil
- 4 fresh garlic cloves, minced
- 1 tablespoon fresh oregano, minced. You can use dried oregano, but fresh herbs make it extra special.
- 1/2 cup grated Pecorino Romano cheese. You could also use Parmesan cheese or a combination of both.
- Red pepper flakes (optional)
- Lemon zest
- Fresh parsley
Instructions:
Preheat the oven to 500 degrees. Place a pizza stone or inverted-rimmed baking sheet on the middle rack.
Roll or stretch dough on the floured counter to create a 12-inch circle.
Generously flour your pizza peel. Transfer the pizza dough to the prepared peel.
Brush the entire crust with extra virgin olive oil. Be sure to get all the way to the edges. 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.
Sprinkle the cheese on the dough, leaving a 3/4″ edge to form the crust. Then, sprinkle the clam mixture on the pizza.
Transfer pizza to the pre-heated pizza stone. This is the one we have and it fits perfectly in our RV oven.
Bake for 12-14 minutes, until the crust is golden brown and the cheese is melted.
Sprinkle with red pepper flakes, lemon zest, and fresh parsley.
FAQs
Q: Can I use canned clams instead of fresh?
A: While fresh clams are traditional, canned clams can work in a pinch. Just be sure to drain them well.
Q: What type of cheese is best for white clam pizza?
A: Pecorino Romano is traditional, but Parmesan can also work well.
Q: How can I get a crispy crust like they do in New Haven?
A: Use a pizza stone or steel, and preheat your oven to its highest setting for at least 30 minutes before baking.
Q: Can I make the dough ahead of time?
A: Yes, you can make the dough a day in advance and let it slow-rise in the refrigerator overnight for even better flavor.
Serve your white pizza with an extra drizzle of olive oil and a lemon wedge for squeezing over the top. Add a glass of white wine and a side salad and you are set for the evening!
Bringing New Haven to Your Kitchen
With this recipe, you can enjoy a taste of Connecticut’s famous white clam pizza without leaving home.
From crafting the perfect dough to topping it with briny clams and savory garlic, you’ll be able to recreate the magic of New Haven-style pizza in your own kitchen.
It’s a perfect way to impress guests at your next dinner party or to treat yourself to a gourmet pizza night.
So fire up that oven and get ready to experience why New Haven-style white clam pizza has become a national treasure!
Try these recipes to serve alongside your Homemade Pizza:
If you are enjoying my Taste the Nation Series, here are some more recipes these states are famous for:
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The Best White Clam Pizza Recipe | New Haven-Style
Equipment
- Pizza stone
Ingredients
- 1-3/4 to 2-1/4 cups all-purpose flour
- 1 packet (1/4 oz, approx 2 1/4 teaspoons) Rapid Rise Yeast
- 1-1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup very warm water 120° to 130℉
- 1 tablespoon extra virvin olive oil
- 1 dozen fresh littleneck clams or 1 can (6.5 oz chopped clams, drained and rinsed, if fresh are unavailable)
- 2 tablespoons reserved clam juice
- 4 slices of crispy bacon, chopped
- 1/4 cup extra virgin olive oil
- 4 fresh garlic cloves, minced
- 1 tablespoon fresh oregano, minced You can substitute 1 teaspoon dried oregano
- 1/2 cup grated Pecorino Romano cheese. You could also use Parmesan cheese or a combination of both.
- Red pepper flakes
- Lemon zest
- Fresh parsley
Instructions
- Combine 1 cup flour, 1 packet undissolved yeast, 1 teaspoon sugar, and ¾ teaspoon salt in the bowl of your stand mixer.
- Add ⅔ cup water and 1 tablespoon oil; mix until well blended, about 1 minute.
- Gradually add enough remaining flour to make a soft dough. The dough should pull away from the sides of the bowl to form a ball and will be slightly sticky.
- Gently knead on a well-floured surface, adding some flour if necessary, until smooth and elastic, about 4 minutes. Form into a ball.
- Let the dough ball rest for 10 minutes before shaping.
- Preheat the oven to 500 ℉. Place a pizza stone or inverted-rimmed baking sheet on the middle rack.
- Roll or stretch dough on the floured counter to create a 12-inch circle.
- Generously flour your pizza peel. Transfer the pizza dough to the prepared peel.
- Brush the entire crust with extra virgin olive oil. Be sure to get all the way to the edges.
- 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.
- Sprinkle the cheese on the dough, leaving a 3/4″ edge to form the crust. Then, sprinkle the clam mixture on the pizza.
- Transfer pizza to the pre-heated pizza stone.
- Bake for 12-14 minutes, until the crust is golden brown and the cheese is melted.
- Sprinkle with red pepper flakes, lemon zest, and fresh parsley.