White Clam Pizza Recipe – The Best Homemade Coastal Pie

White clam pizza recipe lovers, get ready—because we’re about to dive into a pie that’s nothing short of legendary. Hailing from the iconic Frank Pepe’s Pizzeria in New Haven, Connecticut, this pizza isn’t your average slice. Forget tomato sauce. This is a white pizza, topped with briny fresh clams, aromatic garlic, extra-virgin olive oil, and sharp Pecorino Romano cheese, all sitting atop a crisp, coal-fired thin crust.

The beauty of this dish is in its simplicity and boldness. Rich and flavorful with garlicky depth and a touch of spice—each bite hits all the right notes. Whether you’re recreating it for a weeknight dinner or impressing guests at a pizza night, this white clam pizza recipe delivers coastal Italian flavor in every bite.

Before you slide that dough into the oven, let’s uncover the story behind this legendary recipe’s rise to fame.

The Story Behind the White Clam Pizza

Origins of the white clam pizza recipe

The white clam pizza recipe didn’t just emerge out of thin air—it was born in one of America’s most passionate pizza towns: New Haven, Connecticut. This city is famous for its coal-fired, thin-crust pies known locally as apizza, and one of its pioneers, Frank Pepe, helped define what New Haven-style pizza means today. In 1925, this Southern Italian immigrant opened Frank Pepe Pizzeria Napoletana, starting with humble tomato pies.

But the real turning point came when Pepe introduced what is now known worldwide as the white clam pizza. A bold innovation at the time, this pizza broke tradition by ditching tomato sauce and mozzarella. Instead, it featured freshly shucked littleneck clams, finely chopped garlic, extra virgin olive oil, dried oregano, and a dusting of grated Pecorino Romano cheese. This was more than pizza—it was a bold shift in the flavor game. And it didn’t take long for the white clam pizza recipe to become a staple, not just in Connecticut, but among pizza lovers across the country.

Why does this recipe work so well? It’s all about contrast. Delicately briny clams mingle with sharp Pecorino and robust garlic, creating a harmony of oceanic and earthy flavors. The simplicity lets each ingredient shine, creating a savory, unforgettable experience that defines what a New Haven white clam pizza recipe should taste like.

Frank Pepe’s role in popularizing the dish

Frank Pepe didn’t just launch a pizzeria—he launched a pizza culture. And at the heart of that culture sits the white clam pizza recipe. What began as a single shop quickly turned into a pilgrimage site for foodies. Even in the dead of winter, lines would snake around the block, filled with people eager for one thing: a coal-fired white clam pizza hot from the oven.

Pepe’s coal-fired ovens burn hotter than traditional gas or wood ovens, reaching up to 600°F. That heat is key—it creates a bubbly, charred, and crisp crust that contrasts beautifully with the tender toppings. Over time, this unique preparation became synonymous with Pepe’s, turning their clam pizza recipe into a national icon.

Today, Frank Pepe’s legacy lives on not just through his restaurant but through every home cook trying to master the art of the white clam pizza recipe. It’s a legacy of bold simplicity, regional pride, and unapologetic flavor.

White Clam Pizza Recipe

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• Author: Leo
• Total Time: 25 minutes
• Yield: Serves 4
• Diet: Low Salt

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Description

This white clam pizza recipe delivers authentic New Haven flavor with a crisp coal-style crust, briny littleneck clams, garlic, and pecorino cheese. A bold coastal twist on classic pizza, it’s the perfect seafood dinner made easy.

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Ingredients

Scale 1x2x3x

• 1 pound pizza dough (enough for two 12-inch thin-crust pizzas)
• 30 littleneck clams or ½ pound chopped frozen clams or 3 cans (6.5 oz) chopped clams, drained
• 4 garlic cloves minced
• ⅓ cup extra virgin olive oil
• 3 ounces freshly grated Pecorino Romano cheese or use 1.5 oz each of Pecorino Romano and Parmesan
• 4 strips bacon cooked and crumbled (optional)
• 1 tablespoon chopped fresh oregano
• ½ teaspoon crushed red pepper flakes
• Freshly ground black pepper to taste
• Pinch of sea salt if clams are not salty enough

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Instructions

1. Preheat oven to 500–550°F and place a pizza stone or steel on the lowest rack
2. If using fresh clams, rinse, steam until opened, then shuck and chop the meat
3. In a bowl, stir clams, minced garlic, and olive oil to create the base of your white clam pizza recipe
4. Stretch or roll pizza dough into two 12-inch circles on a floured surface
5. Place dough on a pizza peel or parchment for transfer
6. Evenly spread the clam-garlic-oil mixture over each crust, leaving a ½-inch border
7. Sprinkle cheese mix evenly over both pizzas followed by bacon, oregano, crushed red pepper, and black pepper
8. Bake each pizza for 8–10 minutes or until the crust is golden, bubbling, and slightly charred
9. Remove from oven and cool for 1–2 minutes before slicing and serving your white clam pizza recipe

Notes

1. You can substitute fresh clams with canned clams for quicker prep without sacrificing much flavor
2. Add a splash of clam juice to your olive oil mixture to enhance the brininess
3. Use a mix of Pecorino and Parmesan for a deeper cheesy profile
4. For extra crisp crust, preheat the pizza stone for at least 45 minutes
5. To prevent sogginess, avoid overloading the pizza with toppings

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dinner, Healthy Recipes, Seafood, Pizza Recipes
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (¼ pizza)
• Calories: 711 kcal
• Sugar: 2g
• Sodium: 1663mg
• Fat: 37g
• Saturated Fat: 8g
• Unsaturated Fat: 26g
• Carbohydrates: 62g
• Fiber: 3g
• Protein: 33g
• Cholesterol: 70mg

Keywords: white clam pizza recipe, New Haven pizza, clam pizza recipe, garlic clam pizza, seafood pizza, homemade clam pizza, thin crust clam pizza

Why White Clam Pizza Is a Must-Try

What makes it unique from red pizzas

The first thing that stands out about a white clam pizza recipe is the absence of tomato sauce. In a world dominated by red pies, this pizza dares to go white—and it wins. Instead of acidy tomatoes, the flavor profile leans on the saltiness of clams, the richness of extra virgin olive oil, and the sharp bite of Pecorino Romano cheese. The result is a lighter, more delicate balance of flavors that still feels incredibly indulgent.

What truly sets it apart, though, is the use of fresh seafood. While red pizzas are hearty, cheesy, and often overloaded, a well-made clam pizza recipe is about restraint. It’s a celebration of ingredients, where each bite delivers texture and contrast: chewy crust, soft clams, crisp bacon (if used), and the occasional pop of crushed red pepper.

With every bite, this pizza pays homage to the coastal charm and culinary traditions of New England. In coastal regions like Connecticut, incorporating fresh seafood into everyday dishes is the norm. The white clam pizza brings that tradition into pizza form, making it both unique and authentic.

Nutritional value and flavor profile

A well-prepared white clam pizza recipe offers more than just great taste—it’s also relatively lighter compared to most classic pizzas. Skipping the rich tomato sauce and heavy mozzarella, this pizza tends to be lighter on calories and lower in saturated fat per slice. Loaded with nutrients, fresh clams are a lean protein source bursting with omega-3 fatty acids, vitamin B12, and iron.

The flavor profile is layered and sophisticated. Here’s a quick breakdown:

Together, these ingredients create a pizza that’s garlicky, salty, and savory—with a hint of spice and plenty of umami. It’s no wonder so many people fall in love with this dish after just one bite.

Essential Elements of a Classic White Clam Pizza

Clam Comparison: Fresh, Canned, or Frozen—Which Reigns Supreme

When it comes to making a truly authentic white clam pizza recipe, the clams are non-negotiable. But which type should you use? The answer depends on your time, budget, and access to fresh seafood.

Fresh littleneck clams are the gold standard. They deliver an unmatched combination of ocean-fresh brininess and melt-in-your-mouth tenderness. If you’re going the traditional route like Frank Pepe’s, you’ll want to shuck them yourself for maximum freshness and minimal grit. It takes a little extra effort, but the results are absolutely worth it.

Frozen clams, especially if pre-shucked and flash-frozen, are the next best thing. They save a ton of prep time while still delivering solid flavor. Just be sure to thaw and drain them properly to avoid excess moisture on the pizza.

Canned chopped clams are totally acceptable in a pinch—especially if you’re making this pizza on a weeknight. Just drain them well and pat them dry before mixing with garlic and olive oil. You’ll still get that seafood essence, even if the texture isn’t quite the same.

Whatever your choice, remember: the clams are the star of the white clam pizza. Don’t skimp on quality if you want that New Haven-style flavor.

Cheese and seasoning: Pecorino Romano and beyond

Cheese can make or break your white clam pizza recipe, and the traditional option is Pecorino Romano. This hard, salty cheese adds bold flavor with just a sprinkle, thanks to its intensity and aged sharpness. Frank Pepe’s sticks to tradition—this is the sole cheese that crowns their iconic clam pies.

That said, you’re welcome to customize. Many home cooks blend Pecorino Romano with a bit of Parmigiano Reggiano or Parmesan to balance the sharpness with nutty richness. This combo deepens the flavor and gives the pizza more body without overwhelming the delicate clams.

For seasoning, keep it simple but strategic:

• Garlic: minced or finely chopped, never pre-jarred
• Oregano: Fresh brings the boldest flavor, but dried will do when you’re in a rush
• Crushed red pepper: adds a gentle heat
• Black pepper: freshly ground is key

If you’re feeling adventurous, a sprinkle of lemon zest right before serving can bring brightness that ties the seafood and cheese together beautifully.

Crafting the Perfect Dough for White Clam Pizza

The 55 rule for pizza dough: what it is and how it helps

If you’re serious about mastering a restaurant-level white clam pizza recipe, the dough is where everything begins. While toppings bring the bold, briny flavor, a well-made crust transforms your pizza from good to unforgettable.

This is where the 55 rule for pizza dough enters the equation. This principle suggests that after mixing, the dough should rest at about 55°F before proofing. That chill window allows three things to happen:

• Slower yeast activity, which deepens flavor
• Easier stretching for a thinner base
• Superior texture—blistered, crisp, and slightly chewy

When it comes to clam pizza, that crisp, wafer-thin crust is absolutely key to the experience. It provides the perfect stage for garlic, olive oil, and seafood to shine without becoming soggy or overwhelmed.

If you’re preparing your dough at home, refrigerate it after kneading for 4–24 hours. The result? A supple, flavorful base that makes your white clam pizza feel like a slice straight from New Haven.

Tips for achieving the thin, Napolitana-style crust

A standout white clam pizza recipe depends heavily on its crust. Inspired by Napolitana-style pizza, New Haven pies feature that iconic combo of crunch, chew, and char. The good news? You can replicate it at home with a few smart tricks.

Here’s how:

• Use high-protein flour like bread flour or Tipo “00” for elasticity
• Target a 65% hydration level in your dough—more water means a lighter, airier crust.
• Knead thoroughly, then rest in the fridge for full fermentation
• Stretch the dough paper thin, about 1/8 inch
• Bake on a pizza stone or steel at 500–550°F

Even if you don’t have fancy tools, you can flip a baking sheet upside down, preheat it, and get excellent results.

A successful white clam pizza recipe balances flavors and textures. That crust? It’s your best tool to carry garlic oil, clams, Pecorino Romano, and herbs without overpowering the palate. One last tip? Sprinkle semolina or cornmeal on your peel or baking surface to keep the dough from sticking and add extra crunch.

So whether you’re following Pepe’s approach or adding your own twist, the dough will always be the heart of your white clam pizza.

Step-by-Step White Clam Pizza Recipe Instructions

Prep and shuck the clams properly

To get the most authentic results from your white clam pizza recipe, start with the freshest clams you can find. Littlenecks are traditional, but chopped frozen or even canned clams will work in a pinch—just make sure they’re well-drained to avoid a soggy crust.

If you’re using fresh clams, rinse them thoroughly under cold water and soak for 20 minutes to purge sand and grit. Steam them until they open, let them cool, then shuck the meat and discard the shells. Roughly chop the clams into bite-sized pieces if needed.

Pro tip: Save a few tablespoons of the clam liquor (from steaming) and stir it into your olive oil mixture. This adds a salty, briny kick that enhances the depth of your clam pizza recipe flavor.

If you’re aiming to replicate a New Haven-style white clam pizza recipe, starting with top-quality clams and prepping them properly is non-negotiable.

Layering toppings for optimal flavor and texture

Now it’s time to build your pizza masterpiece. Roll or stretch your dough thin—around 12 inches per pie if using a pound of dough split in two. Place the dough on parchment or a pizza peel to ensure a smooth transfer into the oven.

In a bowl, combine the following for your flavor base:

• 1/2 pound chopped clams
• 4 minced garlic cloves
• 1/3 cup extra virgin olive oil
• A pinch of crushed red pepper flakes

Spread the mixture smoothly over the dough, leaving a 1/2-inch margin around the edges for a perfect crust. Then, layer on 1.5 ounces of freshly grated Pecorino Romano. For added complexity, a sprinkle of Parmesan works beautifully alongside it.

For those tweaking their white clam pizza recipe at home, consider adding crisp bacon for extra depth. The smoky, savory notes complement the briny seafood for a perfectly balanced bite.

Top with fresh oregano, a bit of cracked black pepper, and a light dusting of sea salt (if your clams aren’t salty enough). The toppings should feel evenly distributed—not crowded.

Slide the pizza onto a preheated stone or steel in a 500–550ºF oven, and bake for 8 to 10 minutes. Look for bubbling cheese, crisp golden edges, and a touch of char on the crust—hallmarks of a true white clam pizza.

After baking, give the pizza a minute or two to cool before slicing into that crispy perfection. Slice and serve while hot. A white clam pizza recipe like this isn’t just dinner—it’s an experience worth repeating.

If you’ve never made a clam pizza recipe at home before, this simple process proves that bold flavors don’t need to be complicated. It’s a coastal classic reimagined in your own kitchen.

Variations and Add-ons to Elevate Your Pizza

Should you add bacon to your white clam pizza?

If you’re aiming to stick to the original white clam pizza recipe from Pepe’s in New Haven, then no—bacon isn’t part of the plan. Frank Pepe’s signature version is strictly clams, garlic, olive oil, Pecorino Romano, and maybe a few red pepper flakes.

But just because bacon isn’t traditional doesn’t mean it’s off-limits.

Nowadays, plenty of clam pizza twists welcome bacon as the perfect savory companion to the briny clams. It brings a smoky, salty richness that plays beautifully with the briny clams and sharp cheese. The fat from the bacon helps crisp the crust even further and adds another layer of indulgence.

If you’re experimenting at home, try adding cooked, crumbled bacon just before baking. Go light—it should complement, not overpower, the seafood. You’ll still keep the soul of the original white clam pizza, just with a little extra flair.

Adding bacon is one of the easiest ways to personalize your white clam pizza recipe without sacrificing its iconic balance of flavor and texture.

Regional twists: how New York or West Coast does it differently

Outside of New Haven, you’ll find lots of spins on the white clam pizza recipe—some regional, some chef-driven.

In New York-style pizzerias, it’s not unusual to see a clam pie served with mozzarella cheese, sometimes even with a white béchamel base. This gives the pizza a creamy, melty texture that balances out the saltier toppings. Some pizzerias even add lemon zest or parsley to brighten the seafood notes.

On the West Coast, you’re more likely to find versions that are artisanal and upscale. Think sourdough crusts, fresh herbs, organic garlic oil, and sometimes chili-infused olive oil drizzled on top. These pizzas may also include additions like:

• Sautéed shallots
• Roasted fennel
• Ricotta dollops
• Meyer lemon slices

While they deviate from the original white clam pizza recipe, these regional versions show how adaptable the concept is. The key is maintaining that seafood-forward profile, where the clams are never hidden beneath too many layers or overwhelmed by heavy sauces.

Whether you keep it classic or go gourmet, this dish continues to evolve—while still honoring its roots in coal-fired tradition.

What to Serve With White Clam Pizza

Ideal side salads and drinks

The bold, briny flavor of a white clam pizza recipe calls for simple yet refreshing sides. At Frank Pepe’s, they keep it light—letting the pizza shine while adding contrast with just the right textures and tastes.

Your best bet? A classic garden salad or a sharp Caesar salad, both served with grated Pecorino Romano for a bit of saltiness that complements the pizza. Add Kalamata olives, fresh tomatoes, and a tangy vinaigrette to elevate the balance.

Here are a few salad pairings that work especially well:

For drinks, go with something crisp and dry:

• A chilled glass of Pinot Grigio or Sauvignon Blanc
• A light craft lager or Italian Pilsner
• Sparkling water with lemon for a non-alcoholic option

These beverages help refresh the palate between bites and enhance the overall flavor of the white clam pizza. Whether you’re serving it for dinner or at a pizza party, a proper side pairing elevates the entire white clam pizza recipe experience.

Italian dessert pairings to complete the meal

After indulging in a savory clam pizza recipe, it’s only fitting to end with something sweet—and Italian, of course.

If you want to follow the New Haven tradition, take a cue from locals and visit Libby’s Italian Pastry Shop, located just down the street from Pepe’s. But if you’re at home, try recreating these delicious finishes:

• Cannoli: Crunchy shell, creamy ricotta filling
• Tiramisu: Coffee-soaked ladyfingers, mascarpone, cocoa
• Lemon ricotta cookies: Light and zesty, ideal after a rich main course

These desserts offer a sweet contrast to the salty, savory notes of the white clam pizza recipe, rounding out the meal with balance and elegance. If your version includes bacon or extra cheese, that salty richness pairs wonderfully with creamy desserts.

There’s no need to overthink your pairings—just keep it seasonal, simple, and true to the rustic roots of a traditional white clam pizza meal.

Pro Tips for Cooking White Pizza Like a Pro

Using a pizza stone or steel for best crust results

No matter how perfect your toppings are, a white clam pizza recipe won’t impress if the crust is soggy. One of the biggest secrets behind Pepe’s signature coal-fired crunch? Heat—and lots of it.

For that signature coal-fired finish at home, reach for a pizza stone or steel to elevate your crust. These tools absorb and radiate intense heat, helping your dough crisp instantly and evenly. Here’s how to use them:

• Preheat your oven to 500–550ºF for at least 45 minutes.
• Set your stone or steel on the lowest oven rack to capture maximum heat and achieve a crisp, well-baked crust.
• Slide your pizza onto the preheated surface with the help of a peel or a sheet of parchment for a smooth transfer.
• Bake for 8–10 minutes, rotating halfway if needed.

This high-heat method ensures your white clam pizza has those beautifully charred blisters, airy pockets, and a crisp but chewy base—just like in New Haven.

If you’re serious about nailing the crust, investing in a pizza steel is one of the best upgrades you can make to improve any clam pizza recipe. This one change alone can transform your homemade pizza into something restaurant-worthy.

Want to go next-level with your white clam pizza recipe? Try preheating your stone for a full hour and stretching your dough just thin enough to create that iconic Neapolitan-style base.

Mistakes to avoid while baking

Even seasoned home cooks can mess up a great white clam pizza recipe with a few small oversights. Here’s what to avoid:

Let the dough rest at room temperature for 30 minutes to relax the gluten and ensure a smoother stretch with better texture. Keep toppings minimal and strategic, especially when making a white clam pizza that depends on balance. Don’t skip the pizza stone or steel—your crust literally depends on it.

Want to add extra flavor? For an extra flavor boost, brush the crust edges with garlic oil either before baking or immediately after it comes out of the oven. This trick elevates your white clam pizza recipe from good to unforgettable, adding another depth of richness without overpowering the clams.

And remember: crisp, golden crust + garlic oil + fresh clams = a truly next-level clam pizza recipe you’ll come back to again and again.

Conclusion

The beauty of a well-made white clam pizza recipe lies in its balance—briny clams, savory garlic oil, salty Pecorino Romano, and a crisp, blistered crust. It’s deceptively simple, yet full of depth and tradition. From its roots in New Haven to regional variations across the U.S., this pizza has earned its iconic status for good reason.

By now, you’ve learned how to prepare the perfect dough, master the topping layer, bake it like a pro, and even pair it with salads, drinks, and desserts. Whether you’re staying classic with Frank Pepe’s approach or adding your own twist with bacon or herbs, this pizza is a crowd-pleaser with serious flavor credentials.

No matter how you customize it, a well-executed white clam pizza recipe brings together bold seafood notes, creamy cheese, and charred crust in a way few dishes can. It’s a showstopper—perfect for dinner parties, weeknight meals, or anytime you’re craving authentic coastal flavor.

So the next time you want to wow a crowd or treat yourself to something special, remember this timeless favorite. The white clam pizza recipe is more than just food—it’s a slice of American culinary history you can make right in your own kitchen.

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