If you’ve only ever ordered traditional pizza topped with tomato sauce and mozzarella or even pepperoni pizza, it’s time to try something a little different. White Clam Pizza is a coastal classic that combines tender clams, garlic, shallots, Parmesan cheese and fresh parsley on a crisp pizza crust. The result is savory, buttery and packed with incredible flavor.
This style of garlic clam pizza is especially popular in the Northeast, where seafood and pizza come together in one unforgettable dish. It’s elegant enough to serve for a special dinner but easy enough to make at home with store-bought pizza dough. If you’re a fan of seafood, garlic and crispy pizza crust, this seafood pizza recipe belongs on your must-make list.
What Is White Clam Pizza?
White Clam Pizza is a pizza made without traditional red pizza sauce. Instead, the pizza is topped with a mixture of clams, garlic, herbs and cheese. The “white” in the name refers to the absence of red sauce.
The flavors are simple but incredibly satisfying. The briny clams pair beautifully with buttery shallots, fresh garlic and nutty Parmesan cheese. A drizzle of olive oil ties everything together and helps create a beautiful homemade white clam pizza with a crisp crust.
Ingredients You’ll Need
- Butter: Used to sauté the shallots and garlic while adding richness to the topping.
- Shallot: Provides a mild onion flavor that complements the clams without overpowering them.
- Garlic: Fresh garlic is essential for authentic white clam pizza flavor.
- Canned Chopped Clams: A convenient shortcut that makes this pizza easy enough for weeknights.
- Fresh Italian Parsley: Adds freshness and balances the richness of the butter and cheese.
- Parmesan Cheese: Freshly grated Parmesan melts beautifully and adds salty, nutty flavor.
- Pizza Dough: Store-bought or homemade pizza dough both work well.
- Olive Oil: Brushed onto the crust before baking for extra flavor and crispness.
How to Make White Clam Pizza
- Prepare the Clam Topping: Melt butter in a skillet over medium heat. Add the shallot and cook until softened. Stir in the garlic and cook for another minute. Remove from heat and stir in the drained clams and fresh parsley. Let the mixture cool slightly.
- Pre-Bake the Crust: Roll the pizza dough into a circle and place it on a cornmeal-dusted pizza stone or baking sheet. Brush lightly with olive oil and prick the dough with a fork. Bake until the crust begins to turn lightly golden and the center is partially cooked.
- Add the Toppings: Using a slotted spoon, spread the clam mixture evenly over the crust. Sprinkle with freshly grated Parmesan cheese and finish with freshly ground black pepper.
- Finish Baking: Return the pizza to the oven and bake until the crust is golden brown and cooked through. Allow the pizza to rest for a few minutes before slicing.
The Secret to Crispy White Clam Pizza
One of the biggest challenges when making white clam pizza is avoiding a soggy crust. Since clams naturally contain moisture, it’s important to drain them well and partially bake the crust before adding toppings.
Pre-baking the dough allows the center to firm up before the clam mixture is added, resulting in a pizza that’s crisp and golden all the way through.
Recipe Tips
- Drain the Clams Well. Too much liquid can create a soggy pizza.
- Use a Slotted Spoon. This helps keep excess moisture off the crust.
- Pre-Bake the Dough. Don’t skip this step. It’s the key to achieving a crisp pizza.
- Freshly grated Parmesan provides better flavor and texture than pre-shredded cheese.
- Bake on a Pizza Stone If Possible. A hot pizza stone helps create a restaurant-quality crust.
Variations
Want to customize your white clam pizza? Try one of these additions:
- Crushed red pepper flakes
- Lemon zest
- Fresh oregano
- Chopped bacon
- Mozzarella cheese
- Arugula added after baking
What to Serve with White Clam Pizza
Because the pizza is rich and savory, it pairs nicely with lighter sides such as fresh fruit salad, caesar salad, roasted asparagus or grilled vegetables.
Why You’ll Love This Recipe
- It’s a unique pizza recipe that stands out from the ordinary.
- It’s full of garlic, Parmesan and seafood flavor.
- It has a crispy, golden pizza crust.
- It’s an easy pizza recipe to make with store-bought dough.
- It’s perfect for pizza night or entertaining
- It is inspired by classic East Coast white clam pizzas.
Frequently Asked Questions
Can I use fresh clams instead of canned?
Yes. Fresh clams are delicious on this pizza. Simply steam and chop them before adding to the topping mixture.
Why is it called white clam pizza?
The pizza contains no tomato sauce, which gives it a “white” appearance compared to traditional red-sauce pizzas.
Can I make this with refrigerated pizza dough?
Absolutely. Store-bought pizza dough is a great shortcut and works beautifully.
How do I keep the crust from getting soggy?
Drain the clams thoroughly and pre-bake the crust before adding toppings.
What are the storage instructions?
Store leftover pizza in an airtight container in the refrigerator for up to 3 days.
Reheat slices in a 375°F oven or air fryer for the crispiest results.
Note from RecipeGirl:
White Clam Pizza may not be the first pizza that comes to mind when you’re planning dinner, but one bite is all it takes to understand why it’s a favorite in coastal pizza shops. It’s simple, flavorful and a fun way to shake up pizza night.
White Clam Pizza
Ingredients
- 2 tablespoons butter
- 1 large shallot, peeled and minced
- 1 large garlic clove, peeled and minced
- 1 cup canned chopped clams, drained
- 2 to 3 tablespoons chopped fresh Italian parsley
- freshly ground black pepper
- cornmeal (for dusting)
- olive oil (for brushing)
- ⅓ cup grated fresh Parmesan
- 1 ball pizza dough (store bought or your favorite recipe)
Instructions
- Place your oven rack on the bottom location, and preheat oven to 450℉.
- In a medium skillet, melt the butter over medium heat. Add the shallots and sauté for 4 to 5 minutes, until softened. Stir in the garlic and sauté for another minute. Turn off the heat and stir in the clams and parsley. Let cool.
- Roll out pizza dough into a circle. Move to a cornmeal-dusted baking sheet or pizza stone. Brush with olive oil and give it a few pricks with a fork. Bake for 8 to 10 minutes, just until the pizza begins to get golden brown (how quickly it browns will be based on how thin you rolled the dough). You really want to check the middle and make sure that is somewhat baked through…because there is nothing worse than soggy, uncooked dough in the middle of a pizza!
- Pull out the pizza dough and set it on a heat resistant surface. Use a slotted spoon to add the clam mixture to the top of the partially baked pizza and spread evenly around almost to the edges. Sprinkle on the Parmesan cheese, and finish it off with a few grinds of pepper.
- Return to the oven to bake for an additional 7 to 8 minutes, or until the pizza is sufficiently golden on the edges and the dough is cooked through. Remove from the oven, let sit for a few minutes, then slice and serve.
Notes
Recipe Tips
- Drain the clams well before adding them to the skillet to avoid excess moisture.
- Use a slotted spoon when transferring the clam mixture to the pizza.
- Pre-baking the crust helps prevent a soggy center.
- Freshly grated Parmesan provides the best flavor and texture.
- If using refrigerated pizza dough, allow it to come to room temperature before stretching.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this last week when we had access to a pile of fresh clams. I have tried other variations of clam pizza but absolutely love this one! Thanks for sharing!
I live near New Haven, CT and white clam pizza is all the rage. One of my favorites. This post has me craving one from Pepe’s!
White clam pizza is one of my favorites, and yours looks amazing!!
Ohhhh Lori. This pizza speaks to my heart!
I could do pizza pretty much any night, so why not a Friday pizza night? Plus, with awesome pizza’s like this to choose from we’d never get bored.
Being Italian there isn’t a pizza I don’t like. Making our own pizza dough is a breeze – we use the “OO” flour and it is marvelous. For years we fought the dough but this dough is sooooo loosey goosey. Definitely trying the clam.
The white clam pizza looks yummy! Can I use yellow onions instead of shallots?
Why DON’T i do pizza every friday night?? That sounds like a great excuse for carbs–It’s family time! 🙂
Um Yum!!! White clam pizza to go with the chicken avocado pizza that pioneer woman posted this week! It’s going to be a good night! thanks for sharing!
Friday night, is normally pizza night at our house — this would be such a great spin to our usual!