Connecticut White Clam Pizza
Connecticut White Clam Pizza is a beloved regional staple, especially in the coastal areas of Connecticut, where fresh clams are abundant. Known for its unique, sauce-based approach rather than the typical tomato sauce, this pizza features a creamy clam sauce that highlights the natural brininess of the clams.
With its crispy, golden crust and creamy white clam topping, this Connecticut-style white clam pizza is a true New England classic. The rich clam sauce, balanced with garlic, Parmesan, and melted mozzarella, delivers bold yet comforting flavor without being heavy. Finished with fresh parsley, it’s a simple, seafood-forward pizza that is perfect for seafood lovers and anyone wanting to experience a local favorite!
FAQs
Can I use fresh clams, if so what kind?
Yes you can use fresh clams! Small, tender clams like littlenecks or cherrystones are ideal because they cook quickly and have a sweet, briny flavor that works perfectly in the creamy sauce. Be sure to scrub and rinse them thoroughly, then steam or sauté until just cooked before adding to the sauce.
Can I use store-bought pizza dough if I’m in a pinch?
Sure! Store-bought dough is a great shortcut to this recipe. Just let it come to room temperature before stretching, and follow the same baking instructions for a crisp, golden crust.
How do I store leftover pizza?
Let the pizza cool completely, then store in an airtight container or tightly wrapped in foil. Keep it in the refrigerator for up to 3 days. When ready to reheat warm it in a 375°F oven until heated through and the crust crisps back up.
Connecticut White Clam Pizza
Ingredients
For the dough:
- 1½ cups warm water
- 1½ tbsp dry active yeast
- 2 tsp granulated sugar (or honey)
- ¼ cup olive oil
- 4 cups flour all purpose
- 1 tsp salt
For the clam sauce:
- 2 tbsp butter
- 1 sweet onion finely chopped
- 5 garlic clioves minced
- ⅔ cup clam juice
- 1 cup heavy cream
- 2 cans chopped clams
- ¼ cup Parmesan cheese + more for topping
For the pizza topping:
- blend of mozzerela, parmesan until the pizza is coated
- 1 sprig fresh parsley chopped
Instructions
Prepare the dough:
- Combine warm water, sugar and yeast in a large bowl. Mix to combine and let proof for about 5 mins, until foamy. Add salt and flour and stir until a dough begins to form. Transfer to a floured surface and knead for 5-10 mins to form your dough ball. Add more flour if too sticky. Transfer to a bowl coated in olive oil and cover with towel or plastic wrap and let it rise on the countertop for 1 hr.
Make the clam sauce:
- while the dough rises, heat a medium saucepan on medium heat and melt butter. Once frothy, add onions and cook until translucent, about 5 mins. Add minced garlic, pepper & cook for a few more minutes. Deglaze the pan with the white wine and add clam juice. Allow it to simmer and reduce by half. About 10 mins. Whisk in heavy cream, clams & Parmesan.
Assemble your pizza:
- preheat oven to 450 F. Prepare pizza dough on the baking stone/ tray you plan to bake it on, dusted with cornmeal. Roll and stretch out your dough to form a pizza. Ladle on the clam sauce and spread up to the edges. Add mozzarella and Parmesan. Bake for 20-25 mins until golden brown and bubbly.
Notes
Made this recipe? Leave a comment below!
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