The History of Clam Pizza

While the exact origins of clam pizza are somewhat uncertain, it is believed to have emerged in the early 20th century in New Haven, Connecticut. As a coastal city with a rich Italian-American heritage, New Haven was the perfect breeding ground for this delectable creation. Clam pizza gained popularity in the local seafood-loving community and soon spread throughout the region, becoming a staple of New England cuisine.

Ingredients

• 1 pound fresh clams, shucked and chopped.
• 1 pizza dough (store-bought or homemade).
• 2 cloves of garlic, minced.
• 2 tablespoons extra virgin olive oil.
• 1 tablespoon fresh parsley, chopped.
• 1 cup mozzarella cheese, shredded.
• 1 teaspoon dried oregano.
• Salt and pepper to taste.
• Red pepper flakes (optional).

Instructions

• Preheat your oven to the highest temperature recommended for your pizza stone or baking sheet.
• Roll out the pizza dough into your desired shape on a lightly floured surface. Transfer the dough to a pizza stone or baking sheet lined with parchment paper.
• In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for a minute until fragrant.
• Add the chopped clams to the skillet and cook for a few minutes until they are just heated through. Season with salt and pepper to taste.
• Spread the cooked clams evenly over the pizza dough, leaving a small border around the edges.
• Sprinkle the shredded mozzarella cheese over the clams, followed by the chopped parsley and dried oregano.
• If desired, add a pinch of red pepper flakes for a hint of heat.
• Carefully transfer the pizza to the preheated oven and bake for about 10-12 minutes, or until the crust is golden brown and the cheese is bubbly and lightly browned.
• Once cooked, remove the pizza from the oven and let it cool for a few minutes before slicing and serving.