📍 Connecticut

New Haven white clam apizza

Name: New Haven white clam apizza
Prep time: 90 min
Cook time: 12 min
Total time: 102 min
Yield: 3 servings
Ingredients: 400 g fermented pizza dough; 24 fresh littleneck clams, shucked and chopped (with their juice); 3 cloves garlic, minced; 3 tablespoons olive oil; 50 g grated pecorino romano; Dried oregano to taste; Chili flakes

· Lunch

A pizza with no tomato sauce, thin and charred, topped with fresh clams, garlic, oregano, oil, and grated cheese.

Editorial content by WorldBites · 2026-10-04 · Contact

⏱ 102 min🍽 3 servings📊 Difficult🏷 Commonly associated

Preparation: 90 min
Cooking: 12 min
Waiting and resting: 0 min

History

New Haven 'apizza,' from Connecticut, is a tradition of Italian immigrants baked in a coal oven. The white clam version became popular at Frank Pepe Pizzeria Napoletana around the 1960s, when freshly shucked clams were placed over a white base with garlic and oil. It is one of the most celebrated pizzas in the country.

Ingredients

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400 g fermented pizza dough
24 fresh littleneck clams, shucked and chopped (with their juice)
3 cloves garlic, minced
3 tablespoons olive oil
50 g grated pecorino romano
Dried oregano to taste
Chili flakes (optional)

Preparation

1
Stretch the dough very thin on a floured surface or peel.
2
Brush the base with olive oil and scatter the minced garlic.
3
Distribute the chopped clams with a little of their juice.
4
Sprinkle the Pecorino and oregano and drizzle with more oil.
5
Bake at maximum temperature (ideally on a stone) until the edge browns and chars slightly.
6
Serve straight from the oven with chili flakes if you like.