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New Haven White Clam Pizza

Prep Time:30 Minutes
Cook Time:15 Minutes

Nutritional Information

A classic from the northeast, this pizza takes a bit more prep but is well worth it.


  • For the Sautéed Broccoli Rabe:
  • 2 tablespoons olive oil
  • 1 garlic clove, minced
  • ⅛ bunch broccoli rabe
  • Kosher salt, to taste
  • For the Clam Topping:
  • 20 littleneck clams
  • 2 tablespoons olive oil
  • 5 garlic cloves, thinly sliced
  • 1 shallot, minced
  • 1 parsley stem
  • 1 thyme sprig
  • ¼ cup white wine
  • 1 cup heavy cream
  • Kosher salt and freshly ground black pepper, to taste
  • For the Pizza:
  • All-purpose flour, for dusting
  • 4 balls no-knead pizza dough
  • Clam cream
  • Chopped clams
  • Chopped broccoli rabe
  • ¼ cup roughly chopped parsley
  • Sicilian chile flakes, to taste
  • Lemon wedges, for serving


  • 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’s 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. Add heavy cream to pan and reduce by half. Add clams back to pan and stir.
  • 6. Make the pizza: Preheat the Egg to 450ºF with plate setter and stainless steel grate. 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 Egg and bake 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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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828