You’re about to make a legendary pie that skips tomato sauce and celebrates briny clams, assertive garlic, salty Pecorino Romano, oregano, and a swirl of olive oil. This style began at Frank Pepe Pizzeria Napoletana in the 1960s, and you can replicate its bold flavor at home with a few smart moves.
Preheat your oven very hot, 475–550°F, and use a preheated stone or an inverted rimmed baking sheet on the bottom rack to mimic coal heat. A thin Napolitana-style crust gives you a crisp edge and a tender center that holds generous toppings without getting soggy.
Follow clear steps for dough, topping, and a quick, high-heat bake. You’ll learn when to add parsley, crushed red pepper, or optional bacon for a smoky contrast. For dough tips and handling that help you reach that stone-fired finish, see a trusted guide to perfecting your crust at perfect dough every time.
Key Takeaways
- High heat and a hot stone or inverted sheet are essential for crispness.
- Use thin Napolitana-style dough to support clam and cheese toppings.
- Fresh or well-drained clams, garlic, Pecorino Romano, and good olive oil drive the flavor.
- Bake briefly until charred spots appear; avoid overcooking the clams.
- Finish with parsley or crushed red pepper; bacon is optional for a smoky twist.
Why New Haven’s White Clam Pizza Wins Hearts
What makes this style irresistible is how it strips toppings down to pure, bright taste. Pepe’s version swaps tomato sauce for a savory mix of fresh littlenecks, garlic, extra-virgin olive oil, and grated pecorino romano.
The result is concentrated flavor: briny clams meet sharp cheese and fragrant oregano on a thin, Napolitana-style crust. High heat creates crisp edges and a chewy center that holds juicy toppings without getting soggy.
“Simplicity and top ingredients let each bite stay bright and clam-forward.”
- Pure taste: removing sauce lets the shellfish shine.
- Oil as carrier: olive oil spreads aromatics and adds sheen without heaviness.
- Minimalist build: fewer toppings mean a crisp base and focused texture.
You can tweak heat with crushed red pepper or add bacon as a riff, but keep the core identity: clean, briny, and garlic-driven. That is why fans seek out Frank Pepe and Pepe Pizzeria for the genuine experience.
Clam Pizza Recipe: New Haven White Clam Pizza
Start simple: use a thin Napolitana-style dough split into two rounds so each pie bakes fast and snaps at the edge.
Pizza dough essentials
Work with about one pound of dough and divide it. Stretch each piece to a paper-thin center with a slightly thicker rim.
This makes the base crisp under very high heat and prevents soggy spots when you add toppings.
Clam choices and prep
Fresh clams give the best ocean flavor—shuck and chop roughly 30 littlenecks. If you use frozen or canned, thaw and drain well.
Stir chopped clams with minced garlic cloves and roughly 1/3 cup extra-virgin olive oil in a bowl. Let the mix sit briefly so the oil becomes perfumed.
Cheese, herbs, and oil
Grate about 3 oz Pecorino Romano finely so it melds with the surface. Some cooks blend half Pecorino and half Parmesan for a rounder cheese note.
Season with oregano, a pinch of crushed red pepper, and a grind of black pepper. Optional: crisp and crumble 4 strips of bacon to scatter sparingly.
- Aim for measured balance: ~1/3 cup oil for two 12-inch pizzas, several tablespoons cheese per pie.
- Keep moisture in check by blotting canned clams and draining frozen meat.
| Clam Type | Flavor | Prep Notes |
|---|---|---|
| Fresh littlenecks | Sweetest, briny | Shuck, chop, use ~30 |
| Frozen clam meat | Convenient, good flavor | Thaw, drain, blot |
| Canned chopped clams | Accessible, stable | Drain well, blot excess liquid |
Step-by-Step: From Peel to Stone to Perfect Crust
Heat the stone and organize your workspace to make a fast, confident launch. Preheat oven and pizza stone for at least 45–60 minutes so the surface is blazing. Set the stone on a lower rack. If you lack a stone, preheat an inverted rimmed sheet on the bottom rack to mimic a hot deck.
Gear and setup
Work on a floured peel or parchment over the pizza peel to make transfer pizza smooth. Parchment may blacken but won’t ignite at these temps.
Shape and layer
Stretch dough thin with a slightly thicker rim. Spread the clam-garlic-oil mix from the bowl first so juices sink into the surface. Top with grated Pecorino, oregano, and a pinch of pepper.
Bake and timing
Slide the pie onto the hot stone and bake minutes 5–10, checking the bottom with the peel or tongs. Pull when the crust is golden brown and spots appear underneath.
Finish and slice
Brush the rim with olive oil, scatter chopped parsley and crushed red pepper, then let rest 1–2 minutes before you cut. Use the same time to stage your next dough so heat stays consistent.
| Step | Key action | Time / Temp |
|---|---|---|
| Preheat | Heat pizza stone or inverted sheet on lower rack | 45–60 minutes at 475–550 degrees |
| Assemble | Stretch dough, spread clam-garlic-oil, add cheese | Room temp prep, assemble on peel |
| Bake | Transfer pizza to stone, watch bottom | 5–10 minutes until crust golden brown |
Pro Tips for Authentic Flavor and Texture
Aim for blazing heat and a focused short bake to protect delicate seafood and seal flavor quickly. This method keeps toppings tender and the dough lively.
Watch time, not guesswork: bake minutes around 5–10 at 475–550°F so clams stay juicy and never rubbery. Check the underside early and often.
How to read doneness and char
Look for leopard-like spotting on the bottom and a crust that is set but still flexible at the center.
When the crust is golden brown and the edges show blistering, pull the pie. The visual cue beats adding extra minutes.
Stone, oven, and topping strategy
Preheat your pizza stone at full temp for at least 45–60 minutes so the base sears on contact.
Keep dough thin and toppings light so heat penetrates fast. Use minimal bacon to avoid masking the white clam character.
“Protect delicate seafood by prioritizing a blazing oven and a short bake.”
- Prioritize stone or steel for steady bottom heat.
- Season simply: salt from cheese and a hint of pepper.
- Calibrate oven degrees; extend preheat, not bake time, if your oven runs cool.
| Focus | Action | Why it matters |
|---|---|---|
| High heat | 475–550°F, preheat 45–60 minutes | Seals juices, creates crust golden brown, prevents sogginess |
| Short bake | 5–10 minutes | Keeps clams tender and cheese from overcooking |
| Crust cues | Check bottom for spots, edge blistering | Ensures flexible center and crisp rim |
Smart Variations, Substitutions, and Serving Ideas
Small changes can shift the flavor from strictly traditional to boldly personal. Use swaps to tune texture and aroma without losing the core character of the pie.
Bacon or not: If you want smoky contrast, crisp bacon until crunchy and crumble it. Add the bacon after the clam-garlic-oil step but before the cheese so it stays crisp on top.
Cheese swaps and sides: Pecorino Romano is the classic choice, but you can blend in Parmigiano for a rounder note. Serve with a simple garden salad or a Caesar tossed with Pecorino Romano and Kalamata olives.
- Portion toppings in a small bowl—about a cup across two pies—for even distribution.
- Finish with oregano, a pinch of red pepper, and a light drizzle of virgin olive for shine.
- Adjust seasonings by teaspoon-level tweaks of pepper and oregano when testing other recipes.
| Variation | Action | Effect |
|---|---|---|
| Bacon | Cook crisp, crumble on top before cheese | Adds smoky crunch without sogginess |
| Cheese blend | Pecorino Romano + Parmigiano | More rounded, nuttier finish |
| Sides | Garden or Caesar salad with Pecorino | Brightens palate and balances brine |
Conclusion
Bring everything together on a blazing stone and bake fast. Use a thin Napolitana-style base, spread the clam‑garlic‑oil mix from the bowl, grate Pecorino Romano, and slide the pie from your peel to the preheated pizza stone or inverted sheet on the lower rack.
Bake until the bottom shows dark spots and the rim is golden, about 5–10 minutes. Brush with virgin olive, scatter herbs and a whisper of red pepper, then serve immediately so the crust stays crisp and the center stays juicy.
You now have a repeatable pizza method that honors Frank Pepe and Pepe Pizzeria tradition while letting you adapt cheese blends or a touch of bacon without losing authenticity.
FAQ
What makes an authentic New Haven–style white clam pie different from other pies?
You get a thin, Neapolitan-like crust baked at very high heat, a topping made without tomato sauce, and a simple mix of fresh littlenecks (or an approved substitute), garlic, Pecorino Romano, oregano, crushed red pepper, and good extra-virgin olive oil. The result is bright, briny, and focused on texture: crisp edges with a slightly charred bottom.
Which clam option should you use—fresh, frozen, or canned?
Fresh littlenecks deliver the best texture and flavor, but well-drained canned clams work in a pinch and save time. If you choose frozen, thaw and pat them dry to prevent sogginess. Always taste for salt and adjust the amount of cheese and oil accordingly.
How should you prepare the dough for a thin, crisp crust?
Use a high-hydration, low-yeast dough and stretch it thin by hand to preserve air pockets. Let the dough relax between stretches, dust your peel with semolina or flour, and avoid heavy toppings so the base crisps quickly on a hot stone or steel.
What oven temperature and equipment produce the best results?
Preheat a pizza stone or steel at the highest setting your oven allows—typically 475–550°F—for at least 45 minutes. A pizza peel and parchment or semolina help with a smooth transfer. The high, even heat is essential for quick bake times and that characteristic bottom char.
How long should you bake it to keep shellfish tender?
Slide the pie onto the preheated stone and bake 5–10 minutes, watching for golden-brown edges and some bottom blistering. Short, intense heat keeps shellfish tender and prevents rubberiness.
Should you add cheese before or after baking?
Sprinkle Pecorino Romano lightly before baking so it melts into the topping, but avoid heavy amounts that weigh the dough down. You can finish with a touch more cheese or chopped parsley after the pie comes out for brightness.
Can you add bacon or other proteins, and when is the best time?
Crisp-cooked bacon adds smoky richness; scatter it sparingly before baking so it melds with the other flavors. If you prefer a milder touch, cook the bacon separately and add it as a garnish after the pie comes out.
What simple sides pair well with this style of pie?
Keep sides light and bright: a crisp garden salad, a Caesar with lemon, or roasted vegetables. These let the delicate seafood and garlic flavors remain the star of the meal.
How do you store and reheat leftovers to preserve texture?
Refrigerate leftovers in a single layer. Reheat on a hot baking sheet or stone at 400–450°F for 5–8 minutes to restore crispness. Avoid microwaving, which will make the crust soggy.
Any tips to prevent a soggy center when using jarred or canned clams?
Drain clams thoroughly and pat dry. Toss them with minced garlic and a small amount of olive oil so excess liquid is absorbed. Use a light hand with oil and cheese, and bake at high heat to evaporate residual moisture quickly.
