Connecticut White Clam Pizza
A a local New England favorite, known for its creamy clam sauce instead of traditional tomato sauce. A true coastal staple, it highlights the fresh, briny flavor of clams, making it a must-try for seafood lovers!
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
I like to top mine with fresh parsley, red pepper flakes and a drizzle of honey!