Clams Casino Recipe

Prepare dough

Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside. On a lightly floured surface, stretch or roll the prepared 12-inch pizza dough to a 12-inch round and transfer to a pizza peel or parchment-lined sheet.

Brush the dough lightly with 1 tablespoon olive oil to help prevent sogginess and to add flavor.

Scatter 1 cup of grated mozzarella evenly over the dough, leaving a 1/2-inch border for the crust.

Cook aromatics

In a medium skillet over medium heat, melt 2 tablespoons butter with 1 tablespoon extra-virgin olive oil. Add the finely minced shallot and cook 2–3 minutes until softened and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Deglaze & simmer clams

Add 1/4 cup dry white wine to the skillet and increase heat to medium-high; cook for 1 minute to reduce slightly. Add the clams (if using canned, add clams and 1/2 cup reserved clam juice; if using fresh cleaned clams, add clams and 1/4–1/2 cup water or clam juice), 1 tablespoon lemon juice, 1/4 teaspoon crushed red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Reduce heat to medium and simmer 2–3 minutes until clams are heated through and flavors meld. If using fresh shell clams, cook only until they open; discard any that do not open.

Finish sauce

Remove skillet from heat. If there is excess liquid, spoon out 2–3 tablespoons into a small bowl and reserve — the sauce should be moist but not runny for the pizza. Stir in 1/4 cup grated pecorino/Parmesan and 1 tablespoon chopped parsley into the sauce. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed.

Evenly distribute the clams and a small amount of the sauce over the layer of mozzarella on the prepared dough, reserving most of the liquid so the crust does not become soggy.

Cook bacon & vegetables

In a separate skillet over medium heat, cook the diced bacon until crisp, about 6–8 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate, reserving about 1 tablespoon bacon fat in the skillet. Add the diced green pepper and diced onion to the bacon fat and sauté 3–4 minutes, until softened but still a bit crisp. Stir in 2 tablespoons panko breadcrumbs (optional) and cook 30 seconds until lightly toasted. Remove from heat.

Evenly scatter the cooked bacon, sautéed green pepper, and onion over the clams and cheese on the pizza. Sprinkle the remaining 1/2 cup mozzarella and the remaining 1/4 cup grated pecorino/Parmesan evenly over the top.

If you like, sprinkle the additional 1 tablespoon chopped fresh parsley over the top for color and freshness.

Bake

Slide the pizza onto the preheated stone or baking sheet and bake at 500°F (260°C) for 8–12 minutes, until the crust is golden and the cheese is bubbling and lightly browned. Rotate the pizza halfway through baking for even browning.

Remove the pizza from the oven and let rest 2–3 minutes. Cut into 8 slices. Serve with lemon wedges to squeeze over individual slices.