Think pizza, but straight from the sea. This is a take on the iconic New Haven clam pie with fresh clams, garlic, vermouth, and a hit of chilli on a thin, charred base. No red sauce. No fuss. Just clean, punchy toppings that let the clams do the talking.
Category
Lunch
Servings
4
Prep time
45
Cook time
10 minutes
Think pizza, but straight from the sea. This is a take on the iconic New Haven clam pie with fresh clams, garlic, vermouth, and a hit of chilli on a thin, charred base. Clean, punchy toppings that let the clams do the talking.
It’s quick to cook, but the prep’s worth the time. Make your dough ahead (link below), shuck your clams fresh, and fire it up in a ripping hot oven. Crisp, salty, a little spicy—perfect with a cold beer and zero cutlery.
Ingredients
- 1kg fresh baby clams, scrubbed clean
- 45g sea salt
- 4 cloves garlic, finely crushed
- 60ml (¼ cup) olive oil
- 40g finely grated Pecorino
- 10ml (2 tsp) Vermouth
-
sea salt and black pepper, to season
-
large pinch chilli flakes
-
chopped flat leaf parsley and chilli flakes, to serve
Topping
Directions
Prep dough
Follow dough instructions in my New York Style pizza dough - https://www.andy-cooks.com/blogs/recipes/new-york-style-pizza
Prep clams
To purge the clams, dissolve sea salt in 1.5L (50.7 fl oz) cold water in a large bowl.
- Place the clams in a colander that will fit inside the bowl and place in the water, ensuring they are fully submerged. Refrigerate for at least 30 mins up to overnight, changing the water every few hours if it becomes too cloudy and once the clams have purged sand.
- Drain clams and rinse thoroughly under cold running water.
- Shuck clams and place in a colander to drain briefly.
Toppings and cook
Preheat a pizza oven to 350°C (660°F).
- Stretch the dough on a lightly floured surface to fit your pizza peel or baking surface.
- Combine garlic and oil in a small bowl. Spread some on the pizza bases, then sprinkle with some pecorino and chilli flakes.
- Toss the clams in the vermouth and season with salt and pepper. Arrange the clams on top and sprinkle over some more pecorino.
- Slide onto the pizza peel and bake for 2 - 2 ½ minutes, turning occasionally for even cooking, aiming for a crispy bottom and golden topping.
- Sprinkle over some parsley and then slice to serve.
Recipe notes
Origins
Clam Pie is a New Haven delight using the local Littleneck clams, homemade pizza dough and only a handful of other ingredients, allowing the seafood to shine. This is our take on that dish.
Cook support
To shuck the clams, take a shucking knife and wedge in at the front of the clam to prise open, then loosen the muscle around the front before completely opening.
Sourcing
You can buy fresh clams that have already been cleaned and purged, they will just need another rinse before shucking.
Oven method
To cook this in the oven, heat a pizza stone or cast iron baking pan in the oven set to its maximum temperature (around 240°C /465°F) and bake for 6-10 minutes, until golden brown and crisp.
FAQs
What if I don’t have vermouth?
You can swap it with a splash of dry white wine, or skip it entirely—just season the clams well.
Can I make the dough ahead of time?
Yes, make the dough the day before and let it proof in the fridge. Just bring it back to room temp before shaping.
