Entrees
New Haven-Style White Clam Pizza
Makes one pizza
New Haven-Style White Clam Pizza
Makes one pizza
This Connecticut classic is a favorite among seafood lovers.
Nutritional information per serving (based on 8 servings): Calories 155 (35% from fat)
carb. 18g
pro. 7g
fat 6g
sat. fat 1g chol. 11mg
sod. 427mg
calc. 22mg
fiber 1g
carb. 18g
pro. 7g
fat 6g
sat. fat 1g chol. 11mg
sod. 427mg
calc. 22mg
fiber 1g
Ingredients
- 8to 10 ounces prepared pizza dough (we recommend Neapolitan-
- style [page 13]), room temperature for at least 1 hour
- 16.5-ounce can clams, chopped or whole, well-drained
- 2tablespoon extra-virgin olive oil
- 2garlic cloves, finely chopped
- 2teaspoons chopped fresh oregano
- ¼teaspoon kosher salt
- pinch freshly ground black pepper
- ¼cup shredded Parmesan
- 2tablespoons fresh parsley, finely chopped
- ½teaspoon grated lemon zest
- pinch crushed red pepper
Preparation
- 1. Preheat the pizza oven with the pizza stone on the rack to 700°F.
- 2. Toss the clams with olive oil, garlic, oregano, salt, and pepper.
- 3. Stretch the pizza dough to a 10- to 12-inch round.
- 4. Transfer the dough to the pizza peel generously dusted with flour.
- 5. Sprinkle the Parmesan over the dough, followed with the
- clam mixture.
- 6. Gently shimmy the pizza on the peel to ensure it isn’t sticking.
- If the dough is sticking, gently lift the dough and spread
- additional flour underneath.
- 7. Set the timer for 5 minutes. Slide the pizza off the peel and
- onto the pizza stone. Start the timer.
- 8. When the timer sounds, check the pizza. If baked to desired
- doneness, use the peel to remove the pizza from the oven, or
- bake for 1 to 2 more minutes. Slide the pizza onto a cutting
- board, and then top with the parsley, lemon zest, and crushed
- red pepper. Slice and serve.
