Mar 30, 2012

New Haven-Style White Clam and Garlic PizzaRecipe by Jamie Purviance

Rating: 5 stars

3 Reviews

Grocery List

Fresh Produce

  • 0.67 oz fresh Italian parsley
  • 4 garlic cloves
  • 1 lemons

Oil and Spices

  • 2 tsp dried oregano
  • 0.5 cup extra-virgin olive oil
  • 0.25 tsp freshly ground black pepper
  • 1.5 tsp kosher salt

Dairy

  • 1 oz Parmigiano-Reggiano® cheese

Other

  • 3 cup all-purpose flour
  • 2 cans chopped clams (each 6.5 oz)
  • 0.5 tsp granulated sugar
  • 1 packages rapid-rise active dry yeast

Ingredients

Dough

  • ¾ cup warm water (105° to 115°F)
  • 1 envelope active dry yeast
  • ½ teaspoon granulated sugar
  • All-purpose flour
  • Extra-virgin olive oil
  • 1 teaspoon kosher salt

  • 2 cans (each 6½ ounces) chopped clams
  • 1 tablespoon clam juice (from the can of chopped clams)
  • ¼ cup extra-virgin olive oil
  • 2 teaspoons minced garlic
  • ⅔ cups finely chopped fresh Italian parsley leaves
  • ½ cup freshly grated Parmigiano-Reggiano® cheese
  • 2 teaspoons dried oregano
  • Finely grated zest of 1 lemon
  • Kosher salt
  • Freshly ground black pepper

Instructions

  1. In a medium bowl combine the water, yeast, and sugar. Stir briefly and set aside until the yeast begins to bubble and swell, about 5 minutes. Add 2½ cups flour, 3 tablespoons oil, and the salt. Stir until the dough holds together and then turn it out onto a lightly floured work surface. Knead the dough until it is smooth, 4 to 6 minutes. Shape the dough into a ball, put it in a lightly oiled bowl, and turn to coat with oil. Cover the bowl with plastic wrap and let stand in a warm place until the dough doubles in volume, 1 to 1½ hours.

  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

  3. Punch down the dough and turn it out onto a lightly floured work surface. Divide the dough into four equal pieces. Roll or press each piece into an approximate circle, 8 to 9 inches wide and about ¼ inch thick (don’t worry if it’s not exact; irregular shapes are fine). Oil four 12-inch squares of wax paper or parchment paper and place one dough round on each.

  4. Drain the clams and reserve 1 tablespoon of the clam juice. In a small bowl whisk the ¼ cup oil, garlic, and the reserved 1 tablespoon clam juice. In another bowl combine the parsley, cheese, oregano, and lemon zest. Put the drained clams in a third bowl.

  5. Brush the cooking grates clean. Place the dough on the cooking grate with the paper side facing up. Grill over direct medium heat, with the lid closed as much as possible, until the dough is well marked and firm on the underside, 2 to 4 minutes, rotating as needed for even cooking (don’t worry if the dough bubbles). Remove and discard the paper.

  6. Turn the dough over and brush the tops with the oil mixture (be certain to use all of it). Distribute the minced garlic evenly over the dough. Working quickly, add the clams and then top with the parsley mixture. Close the lid and continue to cook until the cheese melts and the crusts are crisp, 2 to 5 minutes more. Remove the pizzas from the grill and season with salt and pepper. Cut into wedges and serve right away.

3 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Carol J

New Haven-Style White Clam and Garlic Pizza

We loved this recipe; however, we live in the Pacific Northwest and dig our own razor clams, therefore, that's what we used. We chopped about 8-12 ounces of partially frozen clams and sauteed them for about 30 seconds. The only change we decide to make next time is that we'd omit the lemon zest.

Type of Griller

Intermediate

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Michael H

Amazing

Texan born and raised so we don't eat clams more than once a year if at all. Tried this recipe on a whim (added a couple strips of bacon because why not) and was pleasantly surprised at how good it was. One of the best pizzas I've ever made.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Ronald B

Tastes Great and Easy to Make

My family and friends know that I have a few surprises in store for them at BBQ time, but when I said I was making pizza on the grill they were silent. Now they are believers! I use my grandmother's dough recipe along with your other ingredients for an outstanding appetizer at our summer clambake BBQS. Our guests enjoy this so much I need to remind them to save room for the main course.

Type of Griller

Advanced

Would you recommend this recipe? YES

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New Haven-Style White Clam and Garlic Pizza

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