White Clam Recipe

Clean and cook clams

Rinse clams under cold water, discard any with cracked shells or that do not close when tapped. In a medium skillet over medium heat, melt butter. Add 1 clove minced garlic and cook 30 seconds until fragrant. Add clams and white wine, cover, and steam for 4–6 minutes until shells open. Remove clams as they open and set aside to cool slightly. Discard any unopened clams. Reserve 2 tablespoons of the cooking liquid and discard the rest. When cool enough to handle, remove about half the clams from their shells; leave some whole for presentation.

Chop and finish clams

Roughly chop the shelled clams into bite-sized pieces. Toss chopped clams with 1 tablespoon of olive oil, a pinch of sea salt, and the reserved 2 tablespoons of cooking liquid to keep them moist.

Preheat oven with pizza stone or steel to its highest setting (500–550°F / 260–290°C) for at least 45 minutes. If using a baking sheet, preheat to 475°F (245°C). Lightly dust a work surface with flour or semolina.

Stretch or roll the dough into a 12-inch round, leaving a slightly thicker rim for the crust. Transfer to a parchment-lined peel or inverted sheet pan dusted with flour.

Brush the surface of the dough lightly with 1 tablespoon olive oil, leaving the rim uncoated. Evenly scatter the shredded/sliced mozzarella over the center, leaving the rim exposed.

Distribute the chopped clams over the cheese in an even layer. Nestle a few whole clams in shell (as reserved) on top for presentation, if desired.

Scatter the remaining 3 cloves minced garlic evenly in small pinches across the pizza (reserve 1 clove if you prefer less raw garlic). Sprinkle red pepper flakes and a small pinch of salt and pepper over the top.

Slide the pizza (on parchment if using a peel) onto the preheated stone/steel or place the sheet pan in the oven. Bake 8–10 minutes at high heat, or until the crust is golden and cheese is bubbling and just beginning to brown. Baking time will vary by oven and temperature.

Remove pizza from oven. Immediately brush the crust lightly with the remaining 1 tablespoon olive oil. Zest the lemon over the pizza, then squeeze 1–2 teaspoons of lemon juice evenly across the top. Sprinkle chopped parsley and a final grind of black pepper to taste.

Let the pizza rest 2 minutes, slice into 6 pieces, and serve hot.