Blanched garlic, which is sweet and mild, is blended with briny clam liquor and olive oil to make a creamy white sauce for this unconventional pizza.
- 2 heads of garlic, separated into cloves, peeled
- 24 littleneck clams, scrubbed
- 2 Tbsp. olive oil plus more
- 8 oz. thick-cut bacon, sliced crosswise ¼” thick
- 1 lb. prepared pizza dough, room temperature
- 1 oz. Pecorino, finely grated (about ½ cup)
- Fresh flat-leaf parsley leaves and crushed red pepper flakes (for serving)
Bring garlic and 4 cups water to a boil in a medium saucepan. Drain. Repeat process twice more. On final turn, do not drain; reduce heat and simmer until garlic is tender, 20–30 minutes. Drain; reserve garlic.
Cook clams and ¼ cup water in a large pot over medium-high heat, covered, stirring occasionally, until clams open, about 5 minutes (discard any clams that do not open); transfer to a large bowl. Strain clam cooking liquid through a fine-mesh sieve into a small bowl. Remove clams from shells and coarsely chop. Place in a medium bowl, cover, and chill.
Purée reserved garlic, ½ cup clam cooking liquid, and 2 Tbsp. oil in a blender, adding more cooking liquid by the tablespoonful, until smooth and creamy.
Preheat oven to 500°. Cook bacon in a medium skillet over medium heat until fat renders and bacon is slightly crisp, about 5 minutes; transfer to a paper towel–lined plate.
Cut pizza dough in half. Working with 1 piece at a time and keeping other piece covered with a damp towel or plastic wrap, gently stretch dough into 12”–14” rounds and transfer to lightly oiled baking sheets. Spread dough with garlic purée and top with Pecorino, clams, and bacon. Bake pizzas until cheese is melted and crust is brown and crisp, 10–15 minutes. Drizzle with oil and top with parsley and red pepper flakes.
Nutritional ContentCalories (kcal) 650 Fat (g) 40 Saturated Fat (g) 11 Cholesterol (mg) 65 Carbohydrates (g) 54 Dietary Fiber (g) 2 Total Sugars (g) 3 Protein (g) 25 Sodium (mg) 1000Reviews Section
Bacon and Clam White Pizza
Bacon and clam white pizza is salty and crunchy and coated in garlic butter and cheese! It is the best combination of flavors for a funky pizza. Bacon and clam white pizza is definitely not traditional but it will wow you.
In the past three weeks, I have made this pizza two times. The first time was to celebrate all my book recipes being completed and photographed. Ugh, I should state that (spoiler alert) a few days after I thought I was done, I discovered I was actually one recipe short. Oops!
After some quick brainstorming with my blog bestie, that crisis was quickly averted. Phew.
The second time I made this pizza was for Mike and my Dad on Father’s Day. Shellfish paired with bacon is truly the way to show people in your life you care. I mean, bacon is always a good idea, but paired with clams…. Out of this world.
Also, clams at my local Whole Foods were not that expensive. At least I didn’t think it was too bad to pay $15 for 2 lbs of clams. I was expecting to pay waaaay more, especially at Whole Foods in the Midwest. For Father’s Day though, I could afford the splurge for those two guys.
After the first time I made this pizza, Mike, who as you are well aware could be classified as a picky eater, told me this was the best pizza I had ever made. I can wager to say he still most likely holds the classic pepperoni in his number one pizza position. But still, a rave review nonetheless.
My Dad loved the pizza, which is good because it was sort of his present. He even took the last piece of this pizza home with him.
Good for him it was his gift after all. My Dad is a hard guy to shop for, so I like this whole cooking for him thing. In years past, I have made some spicy mussels, but I think we have a new returning favorite for next year.
Clam and Bacon Pizza
Ok, so I know that today’s recipe is a little out there. Clams? On a pizza? But please believe me when I tell you that this combination is so delicious!!
It all started when my friends at Pillsbury challenged me to make a pizza with bacon using their Artisan Pizza Crust. The first thing that popped into my head was a Clam and Bacon Focaccia that I made several years ago. Any my mind stopped there. I didn’t even want to think of another combination to make.
I think my family thought I was a little bit crazy when I went to make this, but it was just as delicious as I was hoping it would be. The only thing that would have made this better would have been if I had access to fresh clams instead of the canned clams that I had to use. But even then, I totally loved this.
Are you a pepperoni and cheese person, or do you like to get crazy with your pizza toppings?
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As far as I know, Frank Pepe and Pepe’s Pizzeria have never revealed their exact recipe. This recipe is my interpretation of their delicious clam pizza.
Nothing will ever be as delicious as a white clam pizza hot out of Pepe’s nearly 100-year-old coal-fired pizza oven, but mine is pretty dang good.
In recreating this classic New Haven style pizza recipe, I’ve taken some creative license. I’ve added bacon (it’s optional, of course) because, well, bacon is good on everything, right? Salty, smoky bacon is especially good paired with briny clams.
True to their Southern Italian roots, Pepe’s uses only freshly grated Pecorino Romano cheese on their white clam pies. I like to use a combination of Pecorino Romano and Parmigiano Reggiano or Parmesan cheese.
I love the sharp bite and intense saltiness of Pecorino. And I love how the nutty undertones of the Parmesan round out the flavor, giving it depth. You can, of course, choose to use only Pecorino if you want to be true to Pepe’s recipe.
And then there’s the crust. We can’t know exactly how Pepe’s makes their thin, Napolitano-style pizza crust. Do your best to make a nice, thin crust that bubbles up around the edges in the oven.
White Clam Pizza
Recipe adapted from Ryan Hardy, Pasquale Jones, New York, NY
Yield: 6 to 8 servings
Prep Time: 20 minutes, plus soaking time
Cook Time: 40 minutes
Total Time: 1 hour, plus soaking time
For the Sautéed Broccoli Rabe:
For the Clam Topping:
Kosher salt and freshly ground black pepper, to taste
For the Pizza:
All-purpose flour, for dusting
¼ cup roughly chopped parsley
Sicilian chile flakes, to taste
1. Make the broccoli rabe: In a medium skillet over medium heat, add the olive oil and sauté the garlic until fragrant, 3 minutes. Add the broccoli rabe and cook until it&rsquos tender, 5 minutes. Season with salt. Transfer to a cutting board and roughly chop, then set aside.
2. Make the clam topping: Rinse the clams to wash off sand and debris. Soak for 30 minutes in salted water to allow the clams to purge any excess sand, then strain and rinse again.
3. In a large rondeau, add the olive oil and sweat the garlic, shallots, parsley stem and thyme over medium heat until translucent, 5 minutes. Add the white wine and the clams, stirring to coat. Cover the pan and allow the clams to steam until they open, 5 to 7 minutes. Remove from the heat and transfer the clams to a bowl, reserving the cooking liquid. Return the pan to medium heat and reduce the liquid until syrupy, 12 to 15 minutes. Strain the mixture and let cool completely.
4. Once cool enough to handle, remove the clam meat from the shells and roughly chop, discarding the shells.
5. In a medium bowl, whip the heavy cream to soft peaks, then stream in the reduced clam liquid and adjust for seasoning. Continue to whip the cream to medium peaks.
6. Make the pizza: Preheat the oven to 500º with a pizza stone on the middle rack. On a lightly floured surface, spread 1 ball of the pizza dough out into a 12-inch circle. Spread a quarter of the cream in a thin layer, leaving a 2-inch border around the surface of the dough. Top with a quarter of the chopped clams and broccoli rabe, 1 tablespoon of the chopped parsley and chile flakes. Transfer the pizza to the hot pizza stone until crisp and golden brown, 6 to 8 minutes. Remove from the oven, slice and serve with lemon wedges. Repeat with the remaining 3 balls of pizza dough.
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Adjust oven rack to upper-middle position, place rimmed baking sheet on rack, and heat oven to 500. Cook bacon in skillet until fat is rendered but bacon is still soft, about 3 minutes. Transfer bacon to paper towel-lined plate.
Cook onion in bacon fat until brown, 5 minutes. Add garlic and time until fragrant, about 30 seconds. Add wine and clams, cook until liquid has almost evaporated 2 minutes. Transfer to bowl and season with salt and pepper. Wipe skillet clean.
Divide dough into 2 equal pieces. On lightly floured surface, roll each piece into 10" circle. Heat 2 tbs oil in empty skillet over medium-high heat and add 1 dough round, reduce heat to medium and cook until golden brown and crisp 1-2 minutes per side. transfer to wire rack and repeat with other dough.
Spread clam topping over each crust and top with bacon. transfer to preheated baking sheet an dbake until dough is cooked and bacon sizzling, 8 minutes. Serve
- 16 Ounces whole grain pizza dough, room temperature
- 4 stuffed clams, such as Matlaw's Bacon & Cheese Stuffed Clams
- 1 Cup shredded 2 percent mozzarella cheese
- 1 Cup baby spinach
- 1.5 Cups marinara sauce
Preheat oven to 450 degrees F.
Place Matlaw's Stuffed Clams on a baking sheet and place in oven for 30 minutes.
As the clams are baking, dust pizza dough, rolling pin, and counter top with whole grain flour to keep dough from sticking. Roll out dough into thin circular pizza pie. Place on baking stone or pizza sheet.
Spread 1-cup marinara sauce evenly on pizza. Top with spinach and mozzarella cheese.
After clams have been baked, remove from oven and carefully scoop out clam stuffing.
Bake pizza for 15 minutes or until crust begins to turn golden brown and cheese is melted.
Halfway through baking the pizza, remove from the oven and sprinkle the clam stuffing evenly over the top of the pizza. Place pizza back in the oven and continue cooking until the crust has turned a golden brown.
Diane’s Best New England Clam Chowder with Bacon Recipe
If you like chowder, you should try this recipe. It is an easy-to-make recipe for someone who is new to making chowder.
This recipe uses canned clams. You can get larger cans of clams at Sam’s Club. Because this recipe also has bacon, it calls for less clams.
This is a very meaty recipe. If you want a less meaty chowder, thin it with milk as you finish cooking it.
- 8 ounces thick cut bacon, diced
- 24 ounces of clams, canned
- ¼ cup butter
- ¼ cup flour
- 2 cups heavy cream
- 1 small onion, diced
- 3 stalks celery, diced
- 1 ½ pounds potatoes, diced
- 2 tablespoons Gresham & Myers Seafood Rub
- In a large pan, combine potatoes, clam juice, and enough water to cover potatoes. Bring to a boil and cook until potatoes are tender. Do not drain.
- Cook the bacon in a frying pan over medium heat until it is crisp. Remove the bacon from pan and drain all but one tablespoon of drippings.
- Add the onion and celery to the frying pan and cook until they are softened. Add the butter. When the butter is melted, stir in the flour, and cook until slightly browned.
- Stir the vegetable mixture into potatoes in the clam water. Add the clams and cooked bacon and cook until thickened. When the chowder is thickened, heat the cream so that it doesn’t cool the soup and add it along with the seafood seasoning. Heat until the clams are warmed through.
Clam and Bacon Pizza - Recipes
Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14x12-inch rectangle. Place the pastry onto a baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rim. Prick the center of the pastry thoroughly with a fork. Refrigerate for 15 minutes.
Cook the bacon in a 10-inch skillet over medium-high heat until crisp. Pour off all but 1 tablespoon drippings. Drain the bacon on paper towels. Crumble the bacon.
Reduce the heat to medium. Add the onion to the skillet and cook for 5 minutes or until tender, stirring occasionally. Stir in the oregano, garlic and clams. Cook and stir for 5 minutes. Remove the skillet from the heat. Spoon the onion mixture onto the pastry. Sprinkle with the bacon, cheese and parsley.
Bake for 20 minutes or until the pastry is golden brown and the cheese is melted. Let the pastry cool on the baking sheet on a wire rack for 10 minutes. Cut the pastry into 24 pieces.
Watch a how-to demonstration of this recipe technique.
Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.
Avoid pressing too hard when rolling out the ends and edges - you want to avoid pressing the edge layers together, as that will prevent the pastry from rising.
If you’re making a tart Puff Pastry, place it on the baking sheet before adding toppings or fillings. That way, you won’t have to transfer the dough with the extra weight and risk tearing it
To create a tart with an extra puffy crust: take a knife and score two lines around the edge, then prick the area inside this border with a fork.
33 Best Bacon Recipes Ever
They say that bacon makes everything better. Not only is that not true—bacon jello? gross!—the high-calorie strips of greasy meat can seriously derail your healthy diet. But we'll admit that it's hard to turn down a bite of bacon when you're in the mood for that savory taste. With that in mind, we pulled together our favorite healthy bacon recipes. From clam chowder to pizza, there's something on this list for everyone.
See which delicious recipe you'll want to try first, and be sure to select center-cut bacon—it's a better choice than most sodium-drenched turkey bacon. Just be sure to avoid these 20 Bacon Mistakes.
Clam Pizza is said to have originated in New Haven, Connecticut at Frank Pepe’s Pizzeria. I honestly have no idea if this version is at all similar to that one. All I know is that the day the Larsen family chose to top a pizza with freshly shucked littleneck clams, crispy bacon, caramelized onions and a boatload of garlic is the day an instant classic was born.
1 store bought pizza dough
12 littleneck clams
1 yellow onion, sliced thin
6 oz bacon, sliced into 1/4 thick lardons
3 oz provolone cheese, shredded
1 oz percorino ramano cheese, finely grated
3 cloves of garlic, finely minced
Red pepper flakes, to taste
4 tbsp olive oil
3 tbsp chopped parsley
1 lemon, cut into wedges
Flour, semolina, or fine cornmeal for dusting the peel
Place your pizza stone on the oven's second highest rack and preheat to 500 degrees.
Cook the bacon in a skillet over medium heat until nearly crisp, but still pliable (bacon will fully crisp in the oven). Remove the bacon from the pan, leaving the rendered fat in the pan. Add the onion to the pan and reduce the heat to medium low and cook until golden brown and caramelized, stirring occasionally, about 10 minutes.
While the onions caramelize, combine olive oil, red pepper flakes and garlic in a small pan and heat over medium heat until the garlic becomes fragrant and begins to sizzle (do not brown). Remove the mixture from heat and set aside.
Roll the pizza dough out on the pizza peel, dusting liberally with flour, semolina and cornmeal and shaking the peel to ensure the crust does not stick.
Brush the olive oil mixture over the crust, then top with the provolone cheese, the caramalized onions, the littlenecks and the bacon. Sprinkle the pizza lightly with some of the reserved juices from the littlenecks.
Slide the pizza onto the baking stone and bake until golden brown, about 8-10 minutes depending on your oven. Slide off of the baking stone and onto a cooling rack. Sprinkle with the pecorino cheese and parsley. Cut into wedges and serve with lemon wedges at the table.