Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) pizza dough, room temperature
- 2 tbsp unsalted butter
- 2 tbsp olive oil, plus more for pan
- 4 large garlic cloves, minced
- 2 tbsp all-purpose flour
- 3/4 cup whole or 2% milk
- 1/4 cup clam juice (from cans or bottled)
- Salt, black pepper, pinch red pepper flakes
- 1 1/2 cups shredded low-moisture mozzarella
- 1/4 cup finely grated Parmesan or Pecorino Romano
- 2 cans (6.5 oz / 184 g each) chopped clams, well drained and patted dry
- 2 tbsp chopped fresh parsley
- 1 lemon, cut into wedges
- Cornmeal or extra flour for dusting
Do This
- 1. Preheat oven to 500°F (260°C) with a pizza stone or inverted baking sheet inside for at least 30 minutes.
- 2. Make sauce: sauté garlic in butter and 1 tbsp oil, whisk in flour, then milk and clam juice; cook until thick, 3–5 minutes. Season.
- 3. Drain and pat clams very dry. Toss with a drizzle of olive oil, pinch of salt, pepper, and red pepper flakes if using.
- 4. Stretch dough on floured or cornmeal-dusted parchment to a 12-inch round.
- 5. Spread a thin layer of garlic white sauce over dough, leaving a 1-inch border. Top with mozzarella, Parmesan, then clams.
- 6. Slide pizza (on parchment) onto hot stone/sheet and bake 10–13 minutes until crust is deeply golden and cheese is bubbling.
- 7. Finish with chopped parsley and a generous squeeze of lemon. Slice and serve hot.
Why You’ll Love This Recipe
- All the flavors of a classic clam dinner baked onto a crisp, chewy, bubbly pizza crust.
- Rich, garlicky white sauce and mild mozzarella let the sweet, briny clams really shine.
- Ready in under an hour using store-bought dough, but tastes like a coastal restaurant specialty.
- Easy to customize with extra heat, different cheeses, or smoky add-ins like bacon or pancetta.
Grocery List
- Produce: Garlic, fresh flat-leaf parsley, 1 lemon.
- Dairy: Unsalted butter, whole or 2% milk, low-moisture mozzarella, Parmesan or Pecorino Romano.
- Pantry: Pizza dough (refrigerated or bakery), canned chopped clams, clam juice (if needed), olive oil, all-purpose flour, kosher salt, black pepper, red pepper flakes (optional), cornmeal or extra flour for dusting.
Full Ingredients
For the Pizza Base
- 1 lb (450 g) pizza dough, store-bought or homemade, at room temperature for at least 45–60 minutes
- Cornmeal or all-purpose flour, for dusting the parchment or pan
- 1–2 tsp olive oil, for greasing the crust edge (optional)
For the Garlicky White Sauce
- 2 tbsp (28 g) unsalted butter
- 1 tbsp olive oil
- 4 large garlic cloves, finely minced (about 4 tsp)
- 2 tbsp (16 g) all-purpose flour
- 3/4 cup (180 ml) whole milk or 2% milk, at room temperature if possible
- 1/4 cup (60 ml) clam juice (use the juice from the cans and top up with bottled clam juice if needed)
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/4 tsp red pepper flakes (optional, for gentle heat)
For the Toppings
- 2 cans (6.5 oz / 184 g each) chopped clams, very well drained and patted dry
- 1 1/2 cups (about 6 oz / 170 g) shredded low-moisture mozzarella cheese
- 1/4 cup (about 1 oz / 30 g) finely grated Parmesan or Pecorino Romano cheese
- Freshly ground black pepper, to taste
For Finishing
- 2–3 tbsp finely chopped fresh flat-leaf parsley
- 1 lemon, cut into wedges (for squeezing over pizza)
- Flaky sea salt, for sprinkling (optional)
- Extra olive oil, for drizzling (optional)
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare Your Equipment
Place a pizza stone, baking steel, or an inverted heavy baking sheet on the middle rack of your oven. Preheat the oven to
500°F (260°C), or as high as your oven safely goes. Let the stone or pan heat for at least 30 minutes for a crisp bottom.
Tear off a piece of parchment paper slightly larger than 12 inches. Lightly dust it with cornmeal or flour and set aside; this will make sliding the pizza into the oven much easier. Make sure your pizza dough has been resting at room temperature so it is soft and easy to stretch.
Step 2: Make the Garlicky White Sauce
In a small saucepan, heat the 2 tbsp butter and 1 tbsp olive oil over medium heat until the butter is melted and slightly foamy. Add the minced garlic and cook, stirring constantly, for 30–60 seconds until fragrant but not browned.
Sprinkle in the 2 tbsp flour and whisk to form a smooth paste (roux). Cook for about 1 minute, whisking, to cook off the raw flour taste. Slowly pour in the milk and clam juice, whisking constantly to avoid lumps. Bring to a gentle simmer; cook for 3–5 minutes, whisking frequently, until the sauce is thick enough to coat the back of a spoon.
Season with 1/2 tsp salt, 1/4 tsp black pepper, and red pepper flakes if using. Taste and adjust seasoning; it should be well seasoned and boldly garlicky. Remove from heat and let cool slightly while you prep the toppings. The sauce will thicken a bit more as it cools.
Step 3: Prep the Clams and Cheese
Open the canned clams and drain them very well, reserving any extra juice for another use if you already have enough for the sauce. To keep the pizza from getting watery, spread the clams out on a plate lined with paper towels and gently pat them dry. Transfer to a bowl and toss with a small drizzle of olive oil, a pinch of salt, a few grinds of black pepper, and a pinch of red pepper flakes if you like a little spice.
Shred the mozzarella (if not pre-shredded) and finely grate the Parmesan or Pecorino. Having the cheeses ready to go will make assembly quick once the dough is shaped.
Step 4: Shape the Pizza Dough
Place the rested dough on the prepared parchment. Using your fingertips, gently press it out into a flat disk, then lift and stretch it over your knuckles, rotating as you go, until you have a roughly 12-inch round. Aim for a slightly thicker edge and a thinner center. If the dough springs back, let it rest for 5 minutes and try again.
Once shaped, lay the dough back onto the parchment. If you like a more golden edge, lightly brush or rub the outer 1-inch border of the dough with a little olive oil.
Step 5: Assemble the Clam & Garlic White Pie
Give the white sauce a stir; it should be thick but spreadable. Spoon about 1/2 to 2/3 cup of the sauce onto the center of the dough. Using the back of a spoon, spread it out evenly, leaving a 1-inch border for the crust. You may have a little extra sauce; do not overload the pizza or the center may get soggy.
Sprinkle the shredded mozzarella evenly over the sauce, followed by the grated Parmesan or Pecorino. Scatter the prepared clams evenly across the surface so that each bite will get a few pieces. Finish with a few extra grinds of black pepper and a light drizzle of olive oil, if desired.
Step 6: Bake Until Golden and Bubbly
Carefully slide the assembled pizza, still on the parchment, onto a pizza peel or the back of a baking sheet. Open the oven and quickly slide the parchment and pizza onto the preheated stone or inverted baking sheet.
Bake for 10–13 minutes, rotating the pizza halfway through if your oven has hot spots. The pizza is done when the crust is deeply golden and puffed, the cheese is melted and bubbling, and any exposed clams look slightly crisped at the edges. If you like a bit of char, you can switch to the broiler for the last 1–2 minutes, watching very closely.
Step 7: Finish with Parsley and Lemon, Then Serve
Use a peel or baking sheet to transfer the pizza (and parchment) out of the oven to a cutting board. Immediately scatter the top with the chopped fresh parsley. Squeeze a wedge of lemon lightly over the pizza and taste; add more lemon to brighten it to your liking.
Sprinkle with a pinch of flaky sea salt if using, and another light drizzle of olive oil for gloss. Slice into 6–8 wedges and serve hot, with extra lemon wedges on the side so everyone can add more citrus at the table. This pie is at its very best within the first 10–15 minutes out of the oven, while the crust is crisp and the cheese is still melty.
Pro Tips
- Dry the clams thoroughly. Excess moisture is the enemy of a crisp crust. Draining and patting the clams very dry keeps the center of the pizza from getting soggy.
- Do not overload with sauce. A thin, even layer is all you need; extra sauce can lead to a heavy, undercooked middle.
- Get the dough to room temperature. Cold dough is elastic and hard to stretch. Let it rest, covered, on the counter for at least 45–60 minutes before shaping.
- Preheat the stone or pan thoroughly. The full 30 minutes of preheating makes a big difference in achieving a crisp, well-browned bottom crust.
- Add lemon at the very end. Fresh lemon juice added after baking keeps its bright flavor and lifts the richness of the sauce and cheese.
Variations
- Bacon & Clam White Pie: Cook 3–4 slices of bacon until crisp, crumble, and scatter over the mozzarella before adding the clams. The smoky richness is fantastic with the garlicky sauce.
- Extra-Herby Version: Add 1–2 tbsp of finely chopped fresh herbs (such as chives, basil, or oregano) to the white sauce off the heat, and finish the baked pizza with a big handful of mixed soft herbs.
- Spicy Coastal Pie: Increase red pepper flakes in the sauce and on the clams, and finish with a drizzle of chili oil just before serving for a punchier, spicy kick.
Storage & Make-Ahead
Leftover pizza slices can be cooled completely, then stored in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a 400°F (200°C) oven for 8–10 minutes until hot and crisp; avoid microwaving if you can, as it softens the crust. The garlicky white sauce can be prepared up to 2 days ahead and refrigerated in a covered container; rewarm gently over low heat with a splash of milk if it is too thick to spread. For entertaining, you can stretch the dough on parchment and partially assemble the pizza (with sauce and cheese only) up to 1 hour ahead, then top with clams and bake just before serving.
Nutrition (per serving)
Approximate values for 1 of 3 servings (based on a 12-inch pizza, will vary with brands and exact portions):
Calories: ~640 kcal; Total Fat: ~30 g; Saturated Fat: ~15 g; Carbohydrates: ~55 g; Fiber: ~3 g; Sugars: ~5 g; Protein: ~32 g; Sodium: high, approximately 1350–1500 mg per serving. Consider using reduced-sodium clams and cheese if you need to limit sodium.
